June 29, 2014

Celia's Saucer: Red Curry with Prawn, Lychee and Pineapple

A recipe for a fruity red curry with prawn, lychee and pineapple
I have to confess, I have a habit of going after the same flavours. I like them strong, salty and rich and this recipe for Red Prawn Curry is no exception but comes with another level: sweetness. 

We served ours with steamed rice but it also makes an excellent summer evening soup, when a decided breeze has blown in and you're reaching for your cardigan and switching your cold glass of white for a rosy red.

It's easy to make, doesn't break the bank and has just enough je ne c'est quoi to impress with those pretty colours and rotund lychees that cut through the heat with a top floral note. 

You'll be needing:

Olive Oil - a small glug
2 Tbsps Red Curry Paste (I like Aroy-D)
A inch knob of ginger - grated
1 stem of lemongrass - finely chopped
A couple of kaffir lime leaves - crumbled
1 tin of coconut milk
1 bag of prawns (Waitrose do a frozen 350g, which is perfect)
1 tin of pineapple (or fresh, 227g)
Lychees (fresh or tinned, 227g)
1 Tbsp of Fish Sauce
Fresh Lime Juice (about two limes)

Warm your curry paste in oil over a medium heat before adding your lemongrass and ginger. Mix together for a minute to allow flavours to expand before adding your coconut milk and kaffir lime leaves. 

Bring to the boil and simmer for about fifteen minutes before adding your prawns, lychees and pineapple. 

Heat through and finally add your fish sauce and lime juice. 

Sprinkle over as much chopped coriander as you please and serve two as a soup, or three with steamed rice.
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