Prawn Curry With Lychees And Pineapple Recipes

THAI PRAWN CURRY WITH LYCHEES AND PINEAPPLE RECIPE

Steps:

• Gently heat the oil in a sauté pan then add the curry paste. Cook for a minute or two, then add the ginger and lemongrass. Cook for a further minute, then add the lime leaves and coconut milk. Bring to the boil and simmer for 10 minutes.
• Add the prawns, lychees and pineapple. Once the prawns are pink and cooked through and the fruit is hot, add the fish sauce and lime juice to taste. Stir in the coriander and serve with Thai jasmine 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 AND PINEAPPLE PERANAKAN CURRY

Steps:

• Prepare the curry paste. Slice out the eyes of the pineapple and cut into bite size pieces. Cut Thai baby aubergines into wedges. Peel of the skin of the galangal, turmeric and ginger. In a mortar and pestle, pound galangal, turmeric and ginger until it turns into pulp. Add a pinch of coarse salt to help the ingredients break down. Slice shallots and garlic, and adding them to the mortar little by little. Add bird's eye chillies for spice, to your taste. Pound until you achieve a curry paste-like texture. | You can substitute Thai baby aubergines for regular aubergine or eggplant. Just make sure you cut the eggplant into small wedges, of similar size to the Thai aubergine wedges in the video.
• Prepare the prawns. Peel off the shells from the tiger prawns, keep the heads on. Devein the prawns. Season the prawns by sprinkling a pinch of coarse salt.
• Cook curry. In a pot, pour in vegetable oil on high heat. Add in curry paste, dried chillies and stir on medium low heat. Add in 60ml water to avoid the paste burning. Squeeze the pineapple chunks so the juice comes out, before adding the pineapple into the pot. Add Thai baby aubergine wedges and stir for 30 seconds. Add the prawns. Tear up some kafir lime leaves by hand, and toss them into the pot. Add in 60ml coconut milk. Add in 60ml water (not seen) Once the curry starts to bubble, turn off the heat.

SHRIMP AND LYCHEE CURRY

Steps:

• Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
• Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
• Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
• Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
• Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
• Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.

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.

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 PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"

Steps:

• Peel, devein, and behead the shrimp, leaving only the small tail shells on.
• Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
• You want 2 tablespoons of chopped tomatoes.
• In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
• Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
• Stir to combine fully.
• Add the prawns and cook until they turn slightly pink and opaque.
• Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
• Transfer to a serving dish and serve with steamed Thai jasmine rice.

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.