Pineapple Red Curry With New Zealand Mussels Recipes

PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Steps:

• Bring half the coconut milk to the boil and heat, stirring, until it separates.
• Add curry paste and cook until fragrant.
• Add fish sauce and sugar and continue to cook for a few moments.
• Stir in the rest of the coconut milk and bring back to the boil.
• Add the prawns and mussels, with the pineapple and lime.
• Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
• Serve immediately, garnished with coriander and chopped chillies.

RED CURRY OF LOBSTER AND PINEAPPLE

Steps:

• Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.
• Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.
• Editor's note: This recipe has been updated to remove an offensive word from makrut lime, as a part of our archive repair project.