in Thailand

Thai curry with prawns and pineapple

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Ingredients for 2 servings:

  • 500 g prawns, peeled
  • ½ pineapple, cut into pieces
  • 10 cherry tomatoes, halved
  • 40 g fresh ginger, finely sliced
  • 1 stalk(s) lemongrass, hard skin removed and sliced
  • 7 kaffir lime leaves
  • possibly lime juice
  • 40 g curry paste, red
  • 3 tbsp fish sauce (Nam pla)
  • 40 cl coconut milk
  • 20 cl water
  • oil
  • Sugar
  • Salt
  • 20 leaves of Thai basil (Horapa)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

spicy with fresh acidity

Heat the oil, add the curry paste, and cook for 5 minutes. Add the ginger, lemongrass, lime leaves, water, and fish sauce. Cook for 5 minutes. Stir in the coconut milk and cook for another 10 minutes. Season with sugar and a little lemon juice, if desired. Add the prawns until they turn red, then remove from the heat. Stir in the pineapple pieces, tomatoes, and Thai basil. If you prefer a less spicy curry, reduce the amount of curry paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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