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Curried prawns with pineapple and rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious gluten-free meal ready in 30 minutes!
Ingredients:
  • 18.20 gm peanut oil or coconut oil
  • 1 lemongrass stalk, white part only, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 2 coriander roots, scraped clean, finely chopped
  • 15.00 gm curry powder
  • 400ml can coconut milk
  • 400g pineapple, peeled, cored, chopped
  • 24 peeled green prawns, tails intact
  • 8.00 gm brown sugar
  • 24.40 gm fish sauce
  • Steamed rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a wok over medium-high heat, gently heat the oil until it shimmers. Add lemongrass, ginger, and coriander root, and stir for 1 minute. Sprinkle in the curry powder and continue cooking for another minute until fragrant.
  • Gradually add the coconut milk while gently stirring. Lower the heat and simmer until thickened, about 10 minutes. Mix in the pineapple and continue to simmer for an additional 5 minutes.
  • Add the prawns and gently mix. Let it simmer for 2-4 minutes or until perfectly cooked. Sprinkle in the sugar and fish sauce to enhance the flavor. Plate with the rice and garnish generously with fresh coriander leaves.

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