Thai Prawns With Pineapple Green Beans Recipes

THAI PRAWNS WITH PINEAPPLE & GREEN BEANS

Steps:

• Mix the sauce ingredients together in a small bowl. Set aside.
• Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.

THAI GREEN PRAWN NOODLES RECIPE BY TASTY

Steps:

• Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
• In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
• Add the prawns and noodles and mix together for another couple of minutes.
• Serve with a little lime juice squeezed over.
• Enjoy!

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.

THAI GREEN CURRY WITH PINEAPPLE

Steps:

• Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
• Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
• Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
• Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
• Lower the heat and simmer gently for 25 minutes or until the meat is tender.
• Add a squeeze of lime juice at the end.
• While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
• Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
• Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
• Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
• Heat through and serve over rice, garnished with another sprinkle of coriander.

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.