Pineapple Curry With Prawns and Mussels |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very easy, very tasty mild curry to wow your friends. [edit] OK, the first few times I made it, it was mild. Then I tried a different red curry paste and stupidly I didn't taste it.... it blew my head off! So, the moral of the story is to adjust your paste according to how hot it is, and how hot you like it. *I* liked it hot, but I nearly killed some of my guests :o) Ingredients:
600 ml coconut milk |
30 ml red curry paste |
30 ml fish sauce (nam pla) |
1 tablespoon sugar |
225 g prawns |
450 g raw mussels, debearded |
175 g pineapple, finely chopped |
1 lime, juice of |
2 red chilies, deseeded and finely chopped |
coriander leaves, chopped |
Directions:
1. Bring half the coconut milk to the boil and heat, stirring, until it separates.
2. Add curry paste and cook until fragrant.
3. Add fish sauce and sugar and continue to cook for a few moments.
4. Stir in the rest of the coconut milk and bring back to the boil.
5. Add the prawns and mussels, with the pineapple and lime.
6. Reheat until boiling then simmer for 3-5 minutes, until prawns are cooked and mussels are opened.
7. Serve immediately, garnished with coriander and chopped chillies.
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