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Saturday, 7 February 2015

Pineapple and Prawn Curry

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010



This pineapple curry was delicious.  I made a red curry paste using the recipe in Family Circle Step-by-Step Thai Cooking Murdoch Books 1996. Then I followed the recipe from the Golden Circle website, home grown tomatoes of course.  I always use the freeze dried coconut milk powder, it gives a good result.  And lots of fresh basil added at the end,  Ann.

Thai Prawn and Pineapple Curry

Serves 4

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; 16 green prawns, peeled with tails intact; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; basil leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the prawns, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the prawns are cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with basil leaves if desired.

Red Curry Paste

1 tblspn coriander seeds; 2 tspn cumin seeds; 1 tspn black peppercorns; 2 tspn dries shrimp paste; 1 tspn ground nutmeg; 12 dried or fresh red chillies, rough chopped; 1 cup French shallots, chopped; 2 tblspn oil; 4 stems lemon grass (white part only) finely chopped; 12 small cloves garlic, chopped; 2 tblspn fresh coriander roots, chopped; 2 tblspn fresh coriander stems, chopped; 6 kaffir lime leaves, chopped; 2 tspn grated lime rind; 2 tspn salt; 2 tspn turmeric; 1 tspn paprika

1 Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.
2 Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

3 Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup. 


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