Pineapple Curry with Seafood
600ml/1 pint/2½ cups coconut milk
30ml/2 tbsp red curry paste
30ml/2 tbsp fish sauce
15ml/1 tsp sugar
225g/8 oz king prawns, shelled and deveined
450g/1lb mussels, cleaned and beards removed
175g/6 oz fresh pineapple, finely crushed or chopped
5 kaffir lime leaves, torn
2 red chilies, chopped and coriander leaves to garnish
In a large saucepan, bring half the coconut milk to the boil and heat, stirring, until it separates.
Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a few moments.
Stir in the rest of the coconut milk and bring back to the boil. Add the king prawns, mussels, pineapple and kaffir lime leaves.
Reheat until boiling and then simmer for 3-5 mins, untilt he prawns are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chillies and coriander.