Thai Pineapple and Prawn Curry

• Gluten free

• Seafood

  • 10 Prawns, jumbo

• Produce

  • 3 cloves Garlic
  • 1 Kaffir lime leaf - 1
  • 3 stalks Lemon grass
  • 1 Onion - 1 cup
  • 1 Pineapple - 3-4, slices
  • 3 Red chilies, Dry
  • 1/2 cup Tomato

• Canned Goods

  • 200 ml Coconut milk
  • 2 tbsp Tomato puree

• Condiments

  • 2 tsp Lemon juice
  • 1 tsp Thai fish sauce
  • 1 To grind into a paste

• Baking & Spices

  • 1 tsp Brown sugar
  • 1 2 inch piece Galangal
  • 1 Salt
  • 1/2 tsp Sugar
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

Found on whiskaffair.com

Description

Ingredients

• Oil - 2 tbsp
• Chopped tomato - ½ cup
• Tomato puree - 2 tbsp
• Turmeric powder - ½ tsp
• Salt to taste
• Brown sugar - 1 tsp
• Coconut milk - 200 ml
• Kaffir lime leaf - 1 ( chopped )
• Sugar - ½ tsp
• Pineapple - 3-4 slices cut into small pieces
• Jumbo prawns - 10-12
• To grind into a paste
• Dry red chilies - 3-4
• Lemon juice - 2 tsp
• Lemon grass - 3-4 stalks
• Galangal - ½ inch piece
• Garlic - 3-4 cloves
• Onion - 1 cup ( Chopped )
• Thai fish sauce - 1 tsp

Directions

• Heat oil in a pan.
• Add the paste made with the above ingredients.
• Cook for 3-4 minutes.
• Add chopped tomato and tomato puree.
• Cook for 2-3 minutes.
• Add turmeric powder, salt, brown sugar, coconut milk, kaffir lime leaf and sugar and cook for 2-3 minutes.
• Add pineapple pieces and prawns and cook for 5-6 minutes.
• Garnish with chopped kafir lime leaf, coriander and chopped red chilies.
• Serve hot with rice.