THAI PINEAPPLE AND FISH CURRY

THAI PINEAPPLE AND FISH CURRY

This is a recipe that I do quite often, especially when fresh pineapples are cheap!

Sometimes I like to serve the curry in the pineapple shell, other times just on a plate with the rice.

This recipe serves 4, but I tend to half it and use just one pineapple to serve 2.

Ingredients:

2 pineapples
3 inch piece of ginger - grated
2 blades of lemon grass, bruised and chopped
5 sprigs of fresh basil
Mangetout peas (opt)
450g firm white white i.e. monkfish, halibut or cod - cut into cubes
125g peeled prawns
2 tbsp vegetable oil
2tbsps red curry paste
125ml thick coconut milk/cream
2tbsps fish sauce
2 tsps demarara sugar
2-3 red chillies, seeded and cut into thin julienne strips
coriander sprigs to garnish (opt)

Method:

Cut the pineapples in half lengthways.  Remove the flesh, reserving the shells if using.

Place the grated ginger in a large shallow pan with the lemon grass and basil.  Add the fish cubes and just enough water to cover.  Bring to the boil, reduce the heat and simmer for about 2 minutes.

Add the prawns and cook for a further 1 minute or until the fish is just cooked.  Remove from the flavoured stock with a slotted spoon and keep warm.

Heat the oil in a pan or wok.  Add the curry paste and cook for 1 minute.  Stir in the coconut milk or cream, fish sauce, brown sugar and chillies.

Add the pineapple and cook until just heated through.  Add the cooked fish and mix gently to combine.

Spoon into the reserved pineapple shells, if using and serve immediately, garnished with sprigs of coriander.

I like to serve mine with rice.