Sweet prawn curry

Name: Sweet prawn curry
Cuisine: Australian
Ingredients: 24 large green tiger prawns/shrimp, shelled and deveined; 100 ml/3½ fl oz Fish Stock or water; 100 ml/3½ fl oz Fish Stock or water; 400 ml/12½ fl oz coconut milk; 1 tablespoon shaved palm sugar/jaggery; 1 tablespoon shaved palm sugar/jaggery; 8 teaspoons Red Curry Paste; vegetable oil; sticky white rice, to serve; 4 green onions/scallions, finely sliced; 4 green onions/scallions, finely sliced; 4 kaffir lime leaves, finely shredded; ½ cup shredded mint leaves; 20 ml/¾ fl oz fish sauce; 24 large green tiger prawns/shrimp, shelled and deveined; 1 cup chopped pineapple; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 cup chopped pineapple
1 teaspoon freshly ground black pepper
vegetable oil

Oceania
Asia
Australia
Thailand
Fish course
Pescatarian
Gluten-free

Method

Purée half the chopped pineapple and add pepper. Heat a little oil in a saucepan and fry red curry paste, palm sugar and peppered pineapple for a few minutes, or until fragrant.
Add coconut milk and stock and bring to the boil. Simmer on low heat for 10 minutes, uncovered.
Add remaining chopped pineapple and simmer for 5 minutes. Add prawns and fish s