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Pineapple prawn scallop curry Recipe
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
MetricUS Imperial
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Ingredients
For the Laotian curry paste
- 1 tsp Cumin seeds lightly toasted
- 2 tsp coriander seeds lightly toasted
- 1 leaves lemongrass stalk hard outerremoved, chopped
- 1 tbsp chopped galangal
- 1 lime grated zest and juice only, preferably kaffir
- 1 tbsp finely chopped garlic
- 1 large shallot chopped
- 3 tbsp chopped coriander root alternatively use coriander stems
- 1 tbsp chopped fresh turmeric
- 1 tsp ground turmeric
- 1 tbsp chopped fresh ginger
- 4 red Thai or bird’s-eye chillies
- 2 tsp kaapi dried shrimp paste
- 1 tbsp medium curry powder
- 2 tbsp vegetable oil
For the pineapple, prawn and scallop curry
- 2 tbsp groundnut or vegetable oil
- 3 tbsp Laotian curry paste from above
- 300 g raw prawns peeled, cleaned and deveined
- 200 g scallops coral removed
- 2 tbsp fish sauce
- 1 tbsp sugar
- 4 kaffir lime leaves
- 500 ml flcoconut milk
- 1 small pineapple peeled and diced
- 4 Spring onions cut into 2.5cm/1in pieces
- handful of holy basil or ordinary basil leaves plus extra to garnish
For the salad
- 250 g cherry tomatoes halved
- 1 cucumber sliced
- 1 bunch spring onions finely sliced
- 1 Red chilli sliced into long strips
- 1 iceberg lettuce sliced
- 1 lemon juice only
Ingredients
For the Laotian curry paste
For the pineapple, prawn and scallop curry
For the salad
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Rate this recipe!
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Instructions
- For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.
- For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
- Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.
- For the salad, place all the ingredients in a large bowl and gently toss.
- To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.
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