Penang prawn & pineapple curry

Penang prawn & pineapple curry

While i used to be checking out red curry paste instructions I found a recipe for a prawn and pineapple curry that measured fascinating. I had not used fruit in a very Thai curry before and that i needed to undertake. I took my basic define of a Thai curry and added the shrimp and pineapple and that i used the freshly created red curry paste . apart from the flavour, the issue that i favor most concerning Thai curries is that they’re straightforward to form and that they close quickly. This curry was no totally different and it had been prepared in exactly some minutes. The flavours of the red curry paste were therefore good! tho’, it had been roughly as hot as i might have liked it. i will be able to add a lot of red chillies future time I create it. The pineapple worked well within the curry adding a pleasant sweetness and tartness to the flavours of the curry. it had been very nice biting into the juicy and refreshing items of pineapple within the curry.

Ingredients:-

  • For the cooked coconut 

100g fresh coconut flesh

2 tsp sunflower-seed oil

  • For Curry 

thumb-sized piece ginger

peeled 6 garlic cloves

peeled 1½ tbsp gentle curry powder

100ml sunflower-seed oil

7 curry leaves
1 cinnamon stick
1 star anise

Method of preparation

1.Finely grate the coconut, then toast slowly in an exceedingly cooking pan, stirring till equally dark brown (it can begin to smell terribly sturdy, however it’ll work a treat). whereas it’s still heat, pound to a paste with the oil employing a pestle and mortar. Set aside.

2.Finely grate or pound the ginger and garlic along employing a pestle and mortar. build a loose curry paste by adding 75ml water to the seasoning. Heat the oil within the cooking pan till it’s simply getting down to smoke, then give a contribution the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for one min till aromatic.

3.Add the shallots and ginger and garlic paste, cook for around seven minutes till softened and getting down to brown, then add the seasoning paste. this is often the foremost vital a part of creating the curry. Ideally, cook over a really low heat and wait till the oil separates and bubbles over the paste, around 10-12 minutes. Scrape rock bottom of the pan sometimes to get rid of the crust.

4.When the oil has return to the highest, add the tamarind paste, pineapple and sugar. Pour within the coconut milk. once the mixture starts boiling, add the prawns and come to the boil, then stir through the cooked coconut. Season the curry with salt, scatter over the coriander and serve with rice.

Time :-

prep : 25 min 

cook : 40 min 

Level : –

Easy 

Kcal

380

Fat

20g

Saturates

13g 

Carbs

20g

Sugars

15g

 

Fibre 

6g

Protein 

10g

Salt

0.4g

Recipe Source  – [www.bbcgoodfood.com]

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