South Thai Curry with Prawns and Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g shrimp (s), peeled, deveined, washed
- 2 tablespoon curry paste, red Thai, possibly less
- 60 ml fish sauce
- 500 ml coconut milk
- 200 g pineapple, fresh, pureed in a blender
- 2 tablespoon palm sugar
- 60 ml lime juice, possibly less depending on the pineapple
- 1 handful basil leaves (Bai Horapa), some them as a garnish
- 1 chilli pepper (s), long, red, as a garnish
Print Recipe
Pin Recipe Instructions
- Take a large saucepan and bring the coconut milk, red curry paste, fish sauce and pineapple to the boil, stirring constantly. Add the prawns and lime juice and simmer for 3 - 5 minutes.
- Add the basil leaves and palm sugar (carefully, not the whole 2 tablespoons at first) and wait about 2 minutes for the flavors to combine. Season with fish sauce and, if necessary, more palm sugar.
- Core the red long chilli pepper and cut into very fine strips. Pour the curry into plates and garnish with chilli strips and basil leaves, serve with rice.
- As part of a menu, this amount is also sufficient for 4 servings.
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