Pineapple Curry with Seafood Recipe
Ingredients
| 600 ml / 1 pint / 2 1/2 cups coconut milk | ||
| 30 ml / 2 tbsp red curry paste | ||
| 30 ml / 2 tbsp fish sauce | ||
| 15 ml / 1 tbsp sugar | ||
| 225 g / 8 oz king prawns, shelled and deveined | ||
| 450 g / 1 lb mussels, cleaned and beards removed | ||
| 175 g / 6 oz fresh pineapple, finely crushed or chopped | ||
| Kaffir lime leaves | 5 | |
| 2 red chillies, chopped, and coriander leaves, to garnish | ||
Directions
1. ln a large saucepan, bring halt the coconut milk to the boil and heat, stirring, until it separates.
2. Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and kaffir lime leaves.
4. Reheat until boiling and then simmer for 3-5 minutes, until the prawns are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chillies and coriander.
2. Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and kaffir lime leaves.
4. Reheat until boiling and then simmer for 3-5 minutes, until the prawns are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chillies and coriander.
Chef
