Sweet & hot prawn & pineapple curry

10-30 minutes 30-60 minutes 400 kcal or less chilli chillies coconut milk curry curry powder fish sauce for a crowd hot lemon grass lime limes mains pineapple pineapples prawn prawns quick torode

Ingredients

1 tbsp vegetable oil

4 tbsp massaman curry powder

2 tbsp palm sugar , or soft brown sugar

2 tsp turmeric

1 tbsp fish sauce

2x 400ml cans coconut milk

1 small pineapple , peeled and chopped into chunks

10 dried kaffir lime leaves, torn or juice of half a lime

5 red chilli , chopped

3 lemongrass stalks, peeled and cut into finger sized pieces

600g peeled raw tiger prawn

Method

In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.