Sweet & hot prawn & pineapple curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 1 tbsp vegetable oil
- 4 tbsp massaman curry powder
- 2 tbsp palm sugaror soft brown sugar
- 2 tsp turmeric
- 1 tbsp fish sauce
- 2x 400ml cans coconut milk
- 1 small pineapplepeeled and chopped into chunks
- 10 dried kaffir limeleaves, torn or juice of half a lime
- 5 red chillichopped
- 3 lemongrassstalks, peeled and cut into finger sized pieces
- 600g peeled raw tiger prawn
Nutrition: per serving
- kcal304
- fat20g
- saturates14g
- carbs16g
- sugars4g
- fibre1g
- protein16g
- salt1.31glow
Method
step 1
In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
