PRAWN CURRY WITH LYCHEES AND PINEAPPLE

Prawn Curry With Lychees and Pineapple image

Provided by ksenko

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