Prawn & pineapple curry
https://www.coop.co.uk/recipes/prawn-pineapple-curry
Pineapple? In a curry?! That's right. For lovers of all things sweet and spicy, this prawn and pineapple curry is a winner
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Feeds
6
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 1 tbsp Co-op vegetable oil
- 1 red chilli, deseeded and finely chopped
- 1 small onion, finely sliced
- 2 garlic cloves, crushed
- 30g ginger, finely grated
- 4 tbsp Co-op Thai red curry paste (or swap for 1tbsp curry powder, 1tsp each cumin and ground coriander and ½ tsp chilli flakes)
- 400g can Co-op light coconut milk
- 2 tsp Co-op light soy sauce
- 1 tbsp Co-op Fairtrade demerara sugar
- 2 limes, halved
- 1 pineapple, peeled, cored and chopped into bite-sized chunks
- 3 x 200g packs Co-op Irresistible jumbo raw king prawns
- Handful coriander leaves
- Co-op microwave basmati rice, to serve
- Co-op plain poppadoms, to serve
Method
- Heat the oil in a large wok or casserole dish and cook the chilli, onion, garlic and ginger for 1 minute, until fragrant
- Stir in the curry paste and cook for another minute before stirring in the coconut milk
- Half-fill the empty can with water and add this, too
- Stir in the soy sauce, sugar and the juice of ½ lime; cut the rest of the lime into wedges
- Bring to the boil, then add the pineapple
- Bring back to the boil and simmer for 2-3 mins, then add the prawns
- Cook for another 3 mins, until the prawns are cooked through
- Scatter the coriander over the top, then serve with the rice, poppadoms and lime wedges
