Hearing or seeing the word pineapple always makes me think of party and sunshine, don’t ask me why! This dish was meant to be made with the mango fruit, but for some reason our delivery of mango’s went wrong. Lucky enough we had plenty supply of pineapple. The curry was deliciously spicy and sweet. My two colleagues Paulo and Matei don’t do spicy, so Houston we had a problem. I did tell them it was less spicy then the last curry I cooked for them, it helped and they had seconds! 😉

Ingredients

Serves: 2-4

1 tablespoon wok oil
1 spring onion (finely sliced)
1½ tablespoons red thai curry paste (or according to taste)
200 millilitres coconut milk
250 millilitres chicken stock (made from concentrate)
2 teaspoons thai fish sauce (nam pla)
350 grams sweet potatoes (peeled and diced)
200 grams frozen king prawns
1 teaspoon lime juice
150 grams small pineapple pieces
3 – 4 tablespoons chopped fresh coriander

Method

Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
Tip in the sweet potato cubes and simmer, partially covered, for about 15 minutes, or until tender.
Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.