Pineapple curry

Name: Pineapple curry
Cuisine: Thai
Ingredients: 2 shallots, peeled and sliced; 1 tablespoon Thai Red Curry Paste; 1 tablespoon Thai fish sauce (nam pla); 400 ml can coconut milk; 300 ml/10 fl oz vegetable or chicken stock; 300 ml/10 fl oz vegetable or chicken stock; 1 fresh pineapple, peeled, eyes and core removed, and cut into 2.5 cm/1 inch chunks; 2 tablespoons Demerara or palm sugar; 2 tablespoons Demerara or palm sugar; 1 tablespoon Thai fish sauce (nam pla); chopped fresh coriander or mint leaves, to garnish; chopped fresh coriander or mint leaves, to garnish; vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 shallots, peeled and sliced
1 tablespoon Thai Red Curry Paste
1

Asia
Thailand
Fish course
Side dish
Gluten-free
Pescatarian
November
Winter

Method

Heat some oil in a wok or heavy-based frying pan and gently fry the shallots for 1–2 minutes.
Add the curry paste and stir-fry for about 30 seconds, then add the pineapple and stir-fry for a few seconds until it is well mixed in.
Stir in the sugar and fish sauce, then add the coconut milk and stock and simmer for about 10 minutes.
Serve garnish