Hello everyone! For those who want to cook delicious, mouth-watering dishes at home, I'd like to share a recipe for a specially tasty and delicious Thai-style coconut milk pineapple prawn curry.
Ingredients
- Large tiger prawns 600 grams
- Pineapple 500 grams
- Green chili 3 pieces
- Red chili 1 piece
- Small shallots 6 bulbs
- Garlic 5 cloves
- A little ginger
- About half a tablespoon of galangal
- Kaffir lime leaves 2 leaves
- Small tomatoes 4 pieces
- Coconut milk 100 ml
- Water 1 cup
- Cooking oil
Step-by-step cooking instructions
(1) First, peel the pineapple and remove the core. Cut the cleaned pineapple into cubes or lengthwise pieces according to your preference. Cut the tomatoes into lengthwise pieces of a similar size as well.
(2) Next, put the shallots, garlic, kaffir lime leaves, ginger, and green chilies into a grinder and grind them together. You can add about one spoon of cooking oil into the grinder while blending. Transfer the resulting ground paste into a plate.
(3) Remove the tails and heads of the prawns, and also remove the dark vein running along the back, then wash and clean them thoroughly. If you want a richer flavor, you can reuse the prawn heads.
(4) Next, heat a pot over medium heat. Once the pot is hot, add about 3 tablespoons of cooking oil, then add the ground paste prepared earlier and sauté it. After sautéing for about 7 minutes until fragrant, add the cut pineapple and tomatoes and stir. After stirring for about 1 minute, add a little water, cover with a lid, and let it simmer for about 10 minutes.
(5) After 10 minutes, add the prawns and coconut milk and stir well. Once the prawns and coconut milk are added, let it cook for another 10 minutes. After that, your rich and creamy coconut milk sweet and sour pineapple prawn curry is ready to serve.
Source : Asianfoodnetwork
