PENANG PRAWN & PINEAPPLE CURRY
Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 8, with other dishes
Number Of Ingredients 18
Steps:
- Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
- Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
- Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
- When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
PINEAPPLE CURRY WITH PRAWNS AND MUSSELS
Very easy, very tasty mild curry to wow your friends. [edit] OK, the first few times I made it, it was mild. Then I tried a different red curry paste and stupidly I didn't taste it.... it blew my head off! So, the moral of the story is to adjust your paste according to how hot it is, and how hot you like it. *I* liked it hot, but I nearly killed some of my guests :o)
Provided by Snowbunny Andorra
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring half the coconut milk to the boil and heat, stirring, until it separates.
- Add curry paste and cook until fragrant.
- Add fish sauce and sugar and continue to cook for a few moments.
- Stir in the rest of the coconut milk and bring back to the boil.
- Add the prawns and mussels, with the pineapple and lime.
- Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
- Serve immediately, garnished with coriander and chopped chillies.
Nutrition Facts : Calories 485.4, Fat 35.7, SaturatedFat 29.3, Cholesterol 102.4, Sodium 1383.3, Carbohydrate 21.1, Fiber 1, Sugar 9.2, Protein 25.3
THAI MUSSELS & PRAWNS
Give shellfish a Thai makeover with chilli, ginger, lemongrass and coconut milk. Try it as a starter or fish course when hosting a romantic dinner for two
Provided by The Gills Gals
Categories Dinner, Lunch, Main course, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender.
- Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins - the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the lemongrass and discard.
- Divide the shellfish and broth between two serving bowls and squeeze over some lime. Chop the coriander leaves and sprinkle over the top along with the rest of the chilli. Serve with slices of crusty bread to soak up the broth.
Nutrition Facts : Calories 476 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
CARIBBEAN CURRIED PRAWNS IN PINEAPPLE
Make and share this Caribbean Curried Prawns in Pineapple recipe from Food.com.
Provided by The Flying Chef
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.
- Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.
- Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min's. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.
- Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.
- Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (Depending on size of pineapple you may want to add both if they are quite small).
- Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.
Nutrition Facts : Calories 539.7, Fat 16.8, SaturatedFat 12.4, Cholesterol 267.8, Sodium 1225.7, Carbohydrate 71.3, Fiber 8.7, Sugar 47.6, Protein 34
SWEET & HOT PRAWN & PINEAPPLE CURRY
A rich and fragrant prawn curry, ready to eat in just half an hour
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
Nutrition Facts : Calories 304 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.31 milligram of sodium
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