Thai Orange Curry with Prawns and Pineapple.
Ingredients.
600g / 1 1/ 2 lbs of peeled cooked prawns. (Any size.)
100g / 4 oz of fresh pineapple, cut into bite size pieces.
3 tablespoons of sunflower or vegetable oil.
1 stalk of lemon grass, cross cut.
2 tablespoons of fresh chopped basil leaves.
For the Orange Curry Paste.
2 tablespoons of sunflower or vegetable oil.
3 tablespoons of finely chopped orange bell pepper.
1 to 7 orange chilli peppers.(Depending on how hot you like it.)
2.5cm 1 inch piece of ginger root, peeled and chopped.
100g / 4 oz of carrot peeled and chopped.
1/3 of a teaspoon of ground turmeric.
1/2 a teaspoon of ground coriander.
1/2 a teaspoon of ground cumin.
1 tablespoon of fresh chopped coriander leaves.
1 teaspoon of very finely chopped lemon grass.
1 teaspoon of shrimp paste.
1 teaspoon of fish sauce.
Put all the orange curry paste ingredients into a blender with just enough water to make a thick paste.
Orange Curry with Prawns and Pineapple Recipe Method.
1. Heat the oil in a wok or heavy based frying pan, add the orange curry paste and stir fry for about 1 minute.
2. Add the coconut milk, and the lemon grass and simmer for about 5 minutes, stirring occasionally, it may look as though it is curdling but dont worry it wont.
Add the remaining ingredients and cook stirring until they are heated right through.
Serve garnished with some orange wedges and some snipped chives.
Serves 4.
