Thai Coconut Prawn and Pineapple Curry
Ingredients
- 500 g raw king prawns, peeled
- 400 g tinned pineapple chunks in juice
- 2 tbsp gluten-free Thai red curry paste
- 400 ml coconut milk
- 2 tbsp gluten-free fish sauce
- 150 g cherry tomatoes, halved
- 20 g fresh coriander
- 1 tbsp coconut oil
- 300 g jasmine rice
Nutrition (per serving)
- Calories
- 665 kcal
- Protein
- 30 g
- Carbohydrate
- 77.1 g
- of which sugars
- 16.6 g
- Fat
- 25.3 g
- of which saturates
- 20.8 g
- Fibre
- 3.6 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Heat the coconut oil in a saucepan, add the curry paste and fry for 1 minute.
- 3
Pour in the coconut milk and pineapple juice from the tin, and bring to a simmer.
- 4
Add the pineapple chunks, cherry tomatoes and fish sauce and cook for 5 minutes.
- 5
Add the prawns and simmer for 3–4 minutes until pink and cooked through.
- 6
Scatter with coriander and serve over jasmine rice.
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