Panang Prawn & Pineapple Curry
Ingredients
- 1½ C jasmine rice
- 2 tbsp coconut oil
- 1 onion sliced
- 2 cloves of garlic crushed
- 3 tbsp Panang Curry Paste (you can also use Thai red curry paste)
- ½ Dole fresh pineapple chopped into chunks
- 1 × 400g can of cherry tomatoes
- 1 × 400ml can of coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 2 makrut lime leaves
- 1 tsp tamarind paste
- 600 g raw prawn cutlets
- 80 g baby spinach leaves
- ½ handful fresh basil (Thai basil if available)
Method
Step 1
Rinse the rice and cook according to packet instructions.
Step 2
Heat the oil in a large deep frying pan or saucepan over medium heat. Add the onion and garlic, and cook until the onion starts to soften.
Step 3
Stir in the curry paste and cook for about 2 minutes until fragrant.
Step 4
Add the pineapple chunks to the pan along with the cherry tomatoes, coconut milk, fish sauce, brown sugar, lime juice, makrut leaves, and tamarind paste. Stir well to combine.
Step 5
Bring the mixture to a gentle simmer, add the prawns and cook for about 3-5 minutes or until the prawns are pink.
Step 6
Adjust seasoning with salt. Just before serving, stir in the spinach leaves. Serve in shallow bowls with rice alongside and garnish with fresh basil.