Pineapple Curry With Prawns And Mussels Recipes

PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Steps:

• Bring half the coconut milk to the boil and heat, stirring, until it separates.
• Add curry paste and cook until fragrant.
• Add fish sauce and sugar and continue to cook for a few moments.
• Stir in the rest of the coconut milk and bring back to the boil.
• Add the prawns and mussels, with the pineapple and lime.
• Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
• Serve immediately, garnished with coriander and chopped chillies.

SWEET & HOT PRAWN & PINEAPPLE CURRY

Steps:

• 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.

PENANG PRAWN & PINEAPPLE CURRY

Steps:

• Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
• Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
• Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
• When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

THAI PINEAPPLE SHRIMP CURRY

Steps:

• Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

PRAWN CURRY WITH LYCHEES AND PINEAPPLE

Steps:

• Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
• Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.