Thai red curry with prawn and pineapple
I love the incredible layers of flavour in this recipe. It’s bright, spicy, slightly sweet and full of freshness. PREP TIME – 30 MINUTES COOK TIME – 30 MINUTES SERVES – 6 SMARTPOINTS – 6 PER SERVING
CALORIES – 253 PER SERVING 1 tablespoon coconut oil
2.5cm piece ginger, grated on a Microplane
2 shallots, minced
3 green onions, white parts only, chopped
2 cloves garlic, minced
1 small red chilli, seeds removed and thinly sliced
2 tablespoons plus 1 teaspoon prepared Thai red curry paste
400g can unsweetened lite coconut milk 2 teaspoons Thai fish sauce
2 teaspoons agave nectar
700g large uncooked prawns, peeled and deveined
1 cup thinly sliced (on the diagonal) sugar snap peas
1 red capsicum, cored, seeded, and julienned
1 yellow capsicum, cored, seeded and julienned
1 medium zucchini, cut into ¼-inch cubes Up to ½ cup vegetable stock
1 cup fresh or thawed frozen peas
1 cup cubed (1cm cubes) fresh pineapple Zest and juice of 1 lime, or to taste Sea salt
Steamed rice for serving (optional)
GARNISHES
Finely chopped fresh chives Finely chopped fresh Thai basil Whole fresh coriander leaves In a large sauté pan, heat the oil over medium heat. Add the ginger, shallots, green onion, garlic and chilli, and cook for about 5 minutes, stirring often, until the shallots are softened. Add the red curry paste and cook, stirring often, for an additional 4 minutes, adding a tiny bit of water if the paste starts to stick to the bottom of the pan. Pour in the coconut milk, fish sauce and agave, and bring to a simmer. Add the prawns, sugar snap peas, capsicums and zucchini, and return to a simmer. Reduce the heat to mediumlow and cook for 8 minutes, or until the prawns are cooked through and the vegetables are crisp-tender, adding some vegetable stock if needed to keep all the ingredients moist. Add the peas, pineapple and lime zest and juice and season with salt. Remove from heat and stir in the herb garnishes. Serve over rice if you like.