Thai Prawn Curry with Pineapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 Tbsp canola oil2-3 Tbsp Masman Curry paste1 can Coconut Milk1 can crushed pineapple1 lb prawns2 Tbsp sugar2 Tbsp fish sauce2 Tbsp fresh whole basil leaves
Place oil in wok. Add curry paste before turning on heat. Use wooden spoon to break up curry paste into oil. Continue until the paste is mixed completely with the oil. Turn heat to Med-high and stir fry oil paste mixture for 20- 30 seconds.
Turn heat down to medium and add coconut milk.
Stir until curry paste is dissolved into milk. Bring to a boil. Once @ a boil, add prawns, sugar and fish sauce. Allow to boil for 1 minute and turn heat down to low.
Simmer 1-2 minutes and add pineapple. Check to make sure prawns are cooked through. Be careful not to overcook prawns - you don't want them to become rubbery.
Garnish with basil, whole or chopped, and serve with rice.
(Sauce can made, omitting prawns, ahead of time and set aside. To finish, reheat sauce to boiling, add prawns and cook through.)
Number of Servings: 5
Recipe submitted by SparkPeople user CALEKU.
Turn heat down to medium and add coconut milk.
Stir until curry paste is dissolved into milk. Bring to a boil. Once @ a boil, add prawns, sugar and fish sauce. Allow to boil for 1 minute and turn heat down to low.
Simmer 1-2 minutes and add pineapple. Check to make sure prawns are cooked through. Be careful not to overcook prawns - you don't want them to become rubbery.
Garnish with basil, whole or chopped, and serve with rice.
(Sauce can made, omitting prawns, ahead of time and set aside. To finish, reheat sauce to boiling, add prawns and cook through.)
Number of Servings: 5
Recipe submitted by SparkPeople user CALEKU.
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 12.0 g
- Cholesterol: 137.8 mg
- Sodium: 1,002.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.4 g
- Protein: 19.2 g
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