Pineapple Curry with Prawns and Mussels recipe
ingredients
The delicate sweet and sour flavour of this curry comes from the pineapple and although it seems an odd combination, it is rather delicious.
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) granulated 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
5 kaffir lime leaves, torn
2 red chillies, chopped, to garnish
coriander leaves, to garnish
30 ml (2 tbsp) red curry paste
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) granulated 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
5 kaffir lime leaves, torn
2 red chillies, chopped, to garnish
coriander leaves, to garnish
method
1. In a large saucepan, bring half 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 few moments.
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 chopped red chillies and coriander leaves.
2. Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a few moments.
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 chopped red chillies and coriander leaves.
serving amount
serves 4 - 6
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