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.