Thai Yellow Curry with Prawns and Pineapple
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Ingredients
- 400 g raw tiger prawns, peeled
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 225 g tinned pineapple chunks in juice
- 1 red pepper, sliced
- 2 tbsp fish sauce
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 338 kcal
- Protein
- 20.4 g
- Carbohydrate
- 15.8 g
- of which sugars
- 13 g
- Fat
- 21.4 g
- of which saturates
- 17.9 g
- Fibre
- 2.7 g
- Salt
- 3.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the pineapple chunks, keeping a splash of the juice.
- 2
Fry the thai yellow curry paste in a little of the coconut milk in a wok for 2 minutes until fragrant.
- 3
Add the red pepper and cook for 3 minutes until just softened.
- 4
Pour in the rest of the coconut milk with a splash of the pineapple juice and bring to a simmer.
- 5
Add the tiger prawns and pineapple chunks and cook for 3 to 4 minutes until the prawns turn pink and opaque.
- 6
Season with fish sauce and palm sugar and serve with jasmine rice.
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