Recipes - Thai

Red Curry with Prawns and Pineapple
Thai Red Curry with Prawns and Pineapple Recipe


This mild and refreshing curry bursts with the sweet-tart flavour of pineapple and the tender prawns that are cooked in red curry paste. Pair it with steamed rice for a perfect meal.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

3½ cup pineapple tidbits
10-12 green prawns (peeled and deveined)
½ jar Valcom Red Curry Paste
1 small can of coconut milk
4 cups light coconut milk or (2 cups coconut milk + 2 cups water)
2 tbsp tamarind puree
1 tbsp Jeeny's palm sugar
3 tbsp Squid Fish Sauce
2 tbsp oil
2-3 kaffir lime leaves (torn) or 3-4 tbsp Valcom Kaffir Lime Leaves




Steps:
  1. Stir-fry curry paste in heated oil over low heat until fragrant. Slowly pour coconut milk and stir fry until oil appears
  2. Transfer the curry mixture to a saucepan and place over medium heat, adding light coconut milk until boiling. Combine pineapple, fish sauce, palm sugar and tamarind puree, stir well. Bring to the boil
  3. Add kaffir lime and prawns gently stir through, return to the boil. Remove from heat when the prawns are cooked.

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Red Curry with Prawns and Pineapple

Red Curry with Prawns and Pineapple

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This mild and refreshing curry bursts with the sweet-tart flavour of pineapple and the tender prawns that are cooked in red curry paste. Pair it with steamed rice for a perfect meal.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

3½ cup pineapple tidbits
10-12 green prawns (peeled and deveined)
½ jar Valcom Red Curry Paste
1 small can of coconut milk
4 cups light coconut milk or (2 cups coconut milk + 2 cups water)
2 tbsp tamarind puree
1 tbsp Jeeny's palm sugar
3 tbsp Squid Fish Sauce
2 tbsp oil
2-3 kaffir lime leaves (torn) or 3-4 tbsp Valcom Kaffir Lime Leaves

Instructions
  1. Stir-fry curry paste in heated oil over low heat until fragrant. Slowly pour coconut milk and stir fry until oil appears
  2. Transfer the curry mixture to a saucepan and place over medium heat, adding light coconut milk until boiling. Combine pineapple, fish sauce, palm sugar and tamarind puree, stir well. Bring to the boil
  3. Add kaffir lime and prawns gently stir through, return to the boil. Remove from heat when the prawns are cooked.

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