Best Prawn Curry With Lychees And Pineapple Recipes

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SHRIMP AND LYCHEE CURRY



Shrimp and Lychee Curry image

Lychees are packed with vitamin C and perfect in this Thai-inspired curry. They bring that touch of sweetness that canned pineapple brings, plus extra potassium and fiber. You can find them in Asian markets.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings (about 1 1/2 cups per)

Number Of Ingredients 18

1/2 pound fresh lychee nuts (about 8 lychees)
1/4 pound green beans, trimmed and cut into 1-inch pieces
1 large tomato, roughly chopped
2 shallots, 1 sliced and 1 roughly chopped
One 2-inch piece fresh ginger, peeled and roughly chopped
3 tablespoons vegetable oil
1 teaspoon brown sugar
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
Kosher salt
One 14.5-ounce can light coconut milk
1 small Japanese eggplant, cut into 1-inch chunks
1 red bell pepper, cut into 1/2-inch-thick strips
3/4 pound peeled and deveined jumbo shrimp
Handful fresh basil leaves
Handful fresh cilantro leaves and tender stems
3 cups cooked brown rice, for serving
Lime wedges, for serving

Steps:

  • Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside.
  • Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool.
  • Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree.
  • Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!)
  • Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt.
  • Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges.

Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 660 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 10 grams

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

PRAWN CURRY WITH LYCHEES AND PINEAPPLE



Prawn Curry With Lychees and Pineapple image

Make and share this Prawn Curry With Lychees and Pineapple recipe from Food.com.

Provided by ksenko

Categories     < 60 Mins

Time 35m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 12

1 teaspoon sunflower oil
2 teaspoons Thai red curry paste
2 cm ginger, grated
1 stalk lemongrass, finely chopped
1 kaffir lime leaves, shredded or 1 lime zest
1/4 pint coconut milk
5 ounces raw tiger shrimp
200 g lychees, drained
1/4 fresh pineapple, chunked
1 teaspoon Thai fish sauce
1 lime, juice of
1 tablespoon coriander, chopped

Steps:

  • Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
  • Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.

Nutrition Facts : Calories 317.7, Fat 16.4, SaturatedFat 11.8, Cholesterol 89.2, Sodium 647, Carbohydrate 35.7, Fiber 3, Sugar 26.9, Protein 12.6

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