THAI PRAWN CURRY WITH LYCHEES AND PINEAPPLE RECIPE
Thai prawn curry with lychees and pineapple is a perfect, fresh and light summer curry. A simple, easy and tasty recipe
Provided by Woman and Home
Categories Dinner, Main course
Time 40m
Yield Serves: 6
Number Of Ingredients 12
Steps:
- Gently heat the oil in a sauté pan then add the curry paste. Cook for a minute or two, then add the ginger and lemongrass. Cook for a further minute, then add the lime leaves and coconut milk. Bring to the boil and simmer for 10 minutes.
- Add the prawns, lychees and pineapple. Once the prawns are pink and cooked through and the fruit is hot, add the fish sauce and lime juice to taste. Stir in the coriander and serve with Thai jasmine rice.
Nutrition Facts : @context https, Calories 243 Kcal, Fat 15 g, SaturatedFat 10 g
PENANG PRAWN & PINEAPPLE CURRY
Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 8, with other dishes
Number Of Ingredients 18
Steps:
- Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
- Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
- Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
- When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
SHRIMP AND LYCHEE CURRY
Lychees are packed with vitamin C and perfect in this Thai-inspired curry. They bring that touch of sweetness that canned pineapple brings, plus extra potassium and fiber. You can find them in Asian markets.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings (about 1 1/2 cups per)
Number Of Ingredients 18
Steps:
- Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
- Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
- Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
- Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
- Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
- Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.
Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 660 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 10 grams
SWEET & HOT PRAWN & PINEAPPLE CURRY
A rich and fragrant prawn curry, ready to eat in just half an hour
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
Nutrition Facts : Calories 304 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.31 milligram of sodium
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