Thai Pineapple and Prawn Curry
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
All you need is
Oil – 2 tbsp
Chopped tomato – 1/2 cup
Tomato puree – 2 tbsp
Turmeric powder – 1/2 tsp
Salt to taste
Brown sugar – 1 tsp
Coconut milk – 200 ml
Kaffir lime leaf – 1 ( chopped )
Sugar – 1/2 tsp
Pineapple – 3-4 slices cut into small pieces
Jumbo prawns – 10-12
To grind into a paste
Dry red chilies – 3-4
Lemon juice – 2 tsp
Lemon grass – 3-4 stalks
Galangal – 1/2 inch piece
Garlic – 3-4 cloves
Onion – 1 cup ( Chopped )
Thai fish sauce – 1 tsp
Thai Pineapple and Prawn Curry
Thai Pineapple and Prawn Curry
Recipe to make Thai Pineapple and Prawn Curry
Heat oil in a pan.
Add the paste made with the above ingredients.
Cook for 3-4 minutes.
Add chopped tomato and tomato puree.
Cook for 2-3 minutes.
Add turmeric powder, salt, brown sugar, coconut milk, kaffir lime leaf and sugar and cook for 2-3 minutes.
Add pineapple pieces and prawns and cook for 5-6 minutes.
Garnish with chopped kafir lime leaf, coriander and chopped red chilies.
Serve hot with rice.
From whiskaffair.com