Thai Prawn & Pineapple Curry
This delicious family-style curry is a great way to introduce children to international spices and flavouring. It's quite fresh and sweet in flavour, with no spicy hot components to frighten off your young, delicate palates, and it incorporates the tropical flavour and goodness of Golden Circle's pineapple. Feel free to change the recipe to chicken or beef if you don't have a good local fish monger on hand as it's so versatile, it works a treat with whatever your family declares their favourite meat!
2 tbsp Thai red curry paste
400ml can coconut milk
3 kaffir lime leaves, torn
1 tbsp grated palm sugar
1 tbsp fish sauce
150g green beans, trimmed and cut into thirds
16 green prawns, peeled with tails intact
440g can GOLDEN CIRCLE Pineapple Pieces in Juice, drained
8 cherry tomatoes, halved
Basil leaves to garnish, optional
Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.
Add green beans and cook for 2 minutes. Stir in the prawns, GOLDEN CIRCLE Pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the prawns are cooked through.
Remove lime leaves and transfer curry to serving bowls. Serve with steamed jasmine rice and garnish with basil leaves if desired.
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