Pineapple Curry with Seafood Recipe

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Coconut milk1 Pint (600 Milliliter Or 2 1/2 Cups)
 Red curry paste30 Milliliter (2 Tablespoon)
 Fish sauce30 Milliliter (2 Tablespoon)
 Sugar15 Milliliter (1 Tablespoon)
 King prawns8 Ounce, shelled and deveined (225 Grams)
 Mussels1 Pound, cleaned and beards removed (450 Grams)
 Fresh pineapple6 Ounce, finely crushed / chopped (175 Grams)
 Kaffir lime leaves5 , torn
 Red chilies2 , chopped
 Coriander leaves1⁄4 Cup (4 tbs) (To Garnish)

Nutrition Facts

Serving size

Calories 461 Calories from Fat 265

% Daily Value*

Total Fat 31 g48.4%

Saturated Fat 26 g130%

Trans Fat 0 g

Cholesterol 124.7 mg

Sodium 1549.8 mg64.6%

Total Carbohydrates 23 g7.6%

Dietary Fiber 3.3 g13.4%

Sugars 12.5 g

Protein 26 g51.2%

Vitamin A 6.5% Vitamin C 67.1%

Calcium 5.9% Iron 37.4%

*Based on a 2000 Calorie diet

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.
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