Prawn and Pineapple Curry with coconut milk is a delicious combination. It is so quick to make and can be prepared as a main course or as part of a multi-dish banquet. This is a dish from Southeast Asia, so serve with rice, noodles or flat bread.
3 tbsp groundnut or vegetable oil
flesh from ½ small pineapple, peeled and cut into 2.5 cm chunks
2 tbsp soft brown sugar
500g raw prawns, peeled
3 small tomatoes, cut into quarters
300ml coconut milk
for the paste
3 shallots, chopped
1 garlic clove, finely chopped
½ small red pepper, seeds removed and chopped
5 tsp Go Spice Blend (suggestions below)
4-6 cashew or macadamia nuts
garnish with a few spring onions, sliced in half lengthways then chopped into 2.5cm lengths
Pound or blend all the paste ingredients with 2-4 tbsp water to make a fine paste.
Heat the oil in a wok and fry the paste over a medium heat for about 5 minutes, until well cooked. Stir regularly.
Add the pineapple and stir fry for 2-3 minutes. Add the sugar, a pinch of salt and 200ml water and bring to the boil. Turn the heat down and simmer for 3-5 minutes, or until the pineapple softens.
Add the prawns and simmer for about 2 minutes or until the prawns turn pink. Add the tomatoes and cook for 2-3 minutes, then pour in the coconut milk. Bring back to the boil, stirring frequently, then turn the heat down and simmer for 2-3 minutes.
Serve garnished with the spring onions.
Suggested blends CAPE KERALA SUKHOTHAI KISO