Pineapple Curry with Seafood
|Coconut milk||1 Pint (600 Milliliter Or 2 1/2 Cups)|
|Red curry paste||30 Milliliter (2 Tablespoon)|
|Fish sauce||30 Milliliter (2 Tablespoon)|
|Sugar||15 Milliliter (1 Tablespoon)|
|King prawns||8 Ounce, shelled and deveined (225 Grams)|
|Mussels||1 Pound, cleaned and beards removed (450 Grams)|
|Fresh pineapple||6 Ounce, finely crushed / chopped (175 Grams)|
|Kaffir lime leaves||5 , torn|
|Red chilies||2 , chopped|
|Coriander leaves||1⁄4 Cup (4 tbs) (To Garnish)|
1. ln a large saucepan, bring halt the coconut milk to the boil and heat, stirring, until it separates.
2. Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and kaffir lime leaves.
4. Reheat until boiling and then simmer for 3-5 minutes, until the prawns are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chillies and coriander.