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King Prawn and Pineapple Curry

By OcadoLife
For tasty Thai food in a hurry, try Marni Xuto’s King Prawn and Pineapple Curry, a clever cheat’s version of gaeng kua. A recipe developer and author, Marni grew up in Bangkok and is a dab hand at conjuring up bold,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 200ml coconut milk
  • 2 tbsp Thai red curry paste
  • 160g tinned pineapple chunks
  • 8 (approx.) lime leaves
  • 1 tbsp oyster sauce
  • 2 tsp (approx.) fish sauce
  • 200g extra-large raw king prawns (defrosted, if frozen)
  • 1 (25g) pack Thai basil
  • 1 (300g) pack microwave jasmine rice
  • 2 (approx.) pak choi
  • 1 red chilli, sliced (optional)

Method

4 steps

  1. Step 1

    Bring the coconut milk to the boil, then stir in the curry paste. Add the pineapple, lime leaves, oyster sauce and fish sauce; simmer for 5 mins.

  2. Step 2

    Toss in the prawns and cook for 3-4 mins until they turn pink. Set aside a few Thai basil leaves, then add the rest to the curry.

  3. Step 3

    Meanwhile, microwave the rice as per pack instructions. Steam or char the pak choi in a pan, until wilted.

  4. Step 4

    Serve the curry with the rice and pak choi, garnished with the reserved Thai basil leaves and a little red chilli, if liked.