inthekitchen
Pineapple Curry Prawns
The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns .
INGREDIENTS : 1 / 4 cup red chilies 1 / 4 cup garlic cloves 1 / 4 cup lemongrass stalks 1 / 4 cup shallots 1 Tbsp vegetable oil 2 cups coconut milk 1 / 2 tsp salt 1 tbsp palm sugar 1 kaffir lime leaf 1-2 krachi finger root 1 tsp fish sauce 1 / 2 a lime 1 / 2 cup prawns 1 / 4 cup red and green peppers 1 roma tomato , quartered 1 / 4 cup of pineapple chunks a few basil sprigs
METHOD : 1 . To prepare red curry paste , combine minced red chilies , garlic , lemongrass , and shallots . This can be done by hand , or in the food processor . 2 . In a wok , pour oil over low heat . Sauté garlic and red curry paste for several mins . 3 . Increase heat to high and add coconut milk , lime leaf and finger root . Bring to rapid boil for 5 minutes , adding stock to maintain liquid level . 4 . Add salt , palm sugar , fish sauce , and freshly squeezed lime juice .
5 . Toss in peppers and pineapple pieces . 6 . Continuing to cook on high heat , add prawns . When they turn opaque , and are cooked through , remove from heat .
TO GARNISH : 1 . Garnish with fresh basil leaves . 2 . Serve with rice . Yield 2 servings .
ciao ! / feb / mar / two thousand fourteen 19