Red Curry with Prawn and Pineapple
Red Curry with Prawn and Pineapple
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound large prawns (peeled and deveined)
- 1 can (14 oz of coconut milk)
- 3-4 tablespoons red curry paste (adjust to your spice preference)
- 1 red bell pepper (sliced)
- 1 broccoli crown (sliced)
- 1 small onion (sliced)
- 1 cup fresh pineapple chunks
- 2 tablespoons vegetable oil
- 2-3 kaffir lime leaves (optional, for extra flavor)
- 1-2 tablespoons fish sauce (adjust to taste)
- 1-2 teaspoons brown sugar (adjust to taste)
- Fresh basil leaves or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- 1
Heat the vegetable oil in a large pan or wok over medium heat.
- 2
Add the red curry paste to the pan and stir-fry it for a minute or two until it becomes fragrant.
- 3
Pour in about half of the coconut milk and stir to combine with the curry paste. Cook for a few minutes until the mixture starts to thicken and oil begins to separate.
- 4
Add the sliced onions and bell peppers to the pan. Stir-fry for 2-3 minutes until they begin to soften.
- 5
Pour in the remaining coconut milk and bring the mixture to a gentle simmer.
- 6
Add the prawns to the pan and cook them until they turn pink and are cooked through, which usually takes 3-5 minutes.
- 7
Stir in the pineapple chunks and kaffir lime leaves (if using). Cook for an additional 2-3 minutes.
- 8
Season the curry with fish sauce and brown sugar to taste. Adjust the seasoning to your preference by adding more fish sauce for saltiness or more sugar for sweetness.
- 9
Remove the kaffir lime leaves if used and discard them.
- 10
10. Serve the red curry with prawn and pineapple over cooked jasmine rice.
- 11
11. Garnish with fresh basil leaves or cilantro.
- 12
Enjoy your flavorful Red Curry with Prawn and Pineapple! It's a delightful combination of sweet, spicy, and savory flavors.