Thai Red Prawn & Pineapple Curry

The perfect dish to enjoy with a cocktail and close your eyes and imagine a balmy night up in Far North Queensland. It is healthy and light and can be best enjoyed with rice, finely sliced kaffir lime leaves and shredded coconut.

Serves 4 & cooking time 20-30 minutes

Ingredients

600ml coconut milk

2 tbsp red curry paste

2tbsp grated ginger (minced store bought is okay too)

1 tbsp sugar

2 tbsp fish sauce

300-500g frozen or fresh prawns (deveined, no tail)

250g pineapple chunks (fresh or canned)

Frozen green beans (to taste, large handful is what I used)

Kaffir lime leaves (finely sliced to serve, optional)

Shredded coconut (to serve, optional)

1 cup basmati or jasmine rice

Method

In a large pot of boiling water, prepare rice as per packet instructions.

In a wok over medium heat, pour in approximately 250ml (1 cup) of coconut milk and the curry paste and ginger. Stir until well incorporated. Let simmer for 5 minutes.

Add sugar and fish sauce. Stir and let simmer for 2-3 minutes.

Add remaining coconut milk and prawns. Stir and let the prawns cook until they are opaque (turned white) and tender. Add the green beans and pineapple and let simmer for another 5 or so minutes until the beans are tender.

Serve with rice, kaffir lime leaves and shredded coconut!

Enjoy! xx