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The delicate sweet and sour flavor
of this curry comes from the pineapple, although it seems to be
contradicting flavor but it really taste good. Use the freshest
shellfish that you can find.
Ingredients
- Coconut milk - 600ml
- Fish sauce - 30ml/K2
tablespoons
- Red curry paste - 30ml/2 table
spoon
- King size Prawns (Shrimps),
shelled - 230 grams/8 oz
- Sugar -1 tablespoon
- mussels (cleaned and remove
beard) - 450 grams/1 lb
- Fresh pineapple (chopped
finely) - 170 grams/6 oz
- Kaffir lime leaves, torn
- Red chili (chopped) - 2 pieces
- coriander leaves- to garnish
Method
- Add half of the coconut milk
into a big saucepan, bring to boil, constant stirring for 2
minutes.
- Add red curry paste stir until
fragrant.
- Add fish sauce and sugar and
cook for 2 minutes with low heat.
- Add balance of coconut milk,
prawns, mussels, pineapple and kaffir lime leave then stir to
mix well.
- Bring to boil for 3 minutes
until prawns is cook and mussels all open up.
- Garnish with chopped red chili
and coriander leaves
- serves 5
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