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

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the coconut oil in a saucepan, add the curry paste and fry for 1 minute.

3. 3

   Pour in the coconut milk and pineapple juice from the tin, and bring to a simmer.

4. 4

   Add the pineapple chunks, cherry tomatoes and fish sauce and cook for 5 minutes.

5. 5

   Add the prawns and simmer for 3–4 minutes until pink and cooked through.

6. 6

   Scatter with coriander and serve over jasmine rice.