ADVERTISEMENT

 

Recipe: Pineapple and Prawn Curry by Asian Food Channel

This is a Thai Curry you will not get tired of, creamy yet sweet and tangy!

Ingredients

Serves 4 people

  • 600 g large tiger prawnsRemove shell with heads on
  • 500 g fresh pineappleDiced
  • 4 chili padi (Bird’s eye chili)
  • 6 shallots
  • 4 cloves garlic
  • ½ Tbsp ginger
  • ½ Tbsp turmeric
  • 1 lemongrass
  • 1 large red chiliSliced
  • 5 kaffir lime leaves
  • ½ Tbsp galangal
  • 4 Thai baby eggplantSubstitute for regular eggplant
  • ¼ cup coconut milk
  • ½ cup water
  • Vegetable oil
  • Salt To taste
1 of 7
Use your ← → (arrow) keys to browse

Step 1 – Slice pineapples and eggplant

  • Peel the pineapple and remove the core. Cut the pineapple into cubes or thick slices and set aside. Slice Thai baby eggplant into wedges.
1 of 7
Use your ← → (arrow) keys to browse

ADVERTISEMENTS

 
T
Tags: ,

Post a new comment