Love our recipes? Stay up to date and sign up to our newsletter.
Tiger Prawn, pineapple and lychee Thai red curry
1kg or 28 extra-large Whole Raw Tropic Co Tiger Prawns, (head and shell removed and deveined, tail on)
2 tbsp Thai red curry paste
2 tbsp ginger, grated
4 kafir lime leaves, torn
1 lemongrass stalk, slice finely, use the soft part only
2 tbsp palm sugar or raw sugar
1 (400 ml) coconut cream
1 red capsicum, sliced
1 bunch Asian greens
1 medium sized can pineapple, chunks, drained
1 medium sized can lychee, drained
3 tbsp fish sauce
½ bunch coriander, leaves picked
Tip: Serve with a squeeze of lime.
- Step 1
Heat 3 tbsp of coconut cream in a wok or large fry pan, add the curry paste and fry gently for 1-2 minutes.
- Step 2
Add ginger, kafir lime leaves, lemongrass, cook for another 1 minute before adding sugar and the rest of the coconut cream, fill empty can with water and add. Bring to a boil and simmer for 4-6 minutes.
- Step 3
Add capsicum, Asian greens, pineapple, lychees and prawns, when the prawns turn orange and are cooked season with fish sauce.
- Step 4
Serve with Thai jasmine rice (cook as per packet instructions) and garnish with coriander.