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Thai Prawn and Pineapple Curry

Serving:
4 serves

Ingredients:

• One fresh Del Monte Gold® Pineapple or 1 can of Pineapple chunks in Juice or 1 can of Pineapple tidbits in Juice
• 2 Tbsp of Del Monte Chopped Tomatoes
• 2 tbsp of red curry paste
• 2 cups (475 ml) of coconut milk
• 2 cups (330g) of Pineapple chunks/tidbits
• 4 tbsp of Fish Sauce
• 2 tsp of palm sugar
• 1 tsp of lime juice
• 16 prawns, peeled and beheaded
• 1 tbsp of Thai Chili pepper
• 15 fresh basil leaves
• 1 tbsp of garlic finely chopped

Preparation:

1)In a wok, add a bit of oil and saute the garlic with the basil leaves for a few minutes, until the aroma is fully developped, then reserve on the side. 2)Cook briefly the curry paste in the wok then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir until fully combined 3)Add the prawns in the preparation and cook until they turn pink and opaque. To finish, add the remaining coconut milk, the thai chile and the sauted garlic and basil into the wok. 4)Serve with Jasmine rice

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