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Good Food

Pineapple Curry with Seafood

Serves 4


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.