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Pineapple, prawn and scallop curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste.

Method


  1. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.

  2. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.

  3. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.

  4. For the salad, place all the ingredients in a large bowl and gently toss.

  5. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.

Ingredients

For the Laotian curry paste

  • 1 tsp cumin seeds, lightly toasted
  • 2 tsp coriander seeds, lightly toasted
  • 1 lemongrass stalk, hard outer leaves removed, chopped
  • 1 tbsp chopped galangal
  • 1 lime (preferably kaffir), grated zest and juice only
  • 1 tbsp finely chopped garlic
  • 1 large shallot, chopped
  • 3 tbsp chopped coriander root (alternatively use coriander stems)
  • 1 tbsp chopped fresh turmeric
  • 1 tsp ground turmeric
  • 1 tbsp chopped fresh ginger
  • 4 red Thai or bird’s-eye chillies
  • 2 tsp kaapi (dried shrimp paste)
  • 1 tbsp medium curry powder
  • 2 tbsp vegetable oil

For the pineapple, prawn and scallop curry

  • 2 tbsp groundnut or vegetable oil
  • 3 tbsp Laotian curry paste (from above)
  • 300g/10oz raw prawns, peeled, cleaned and deveined
  • 200g/7oz scallops, coral removed
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 4 kaffir lime leaves
  • 500ml/18fl oz coconut milk
  • 1 small pineapple, peeled and diced
  • 4 spring onions, cut into 2.5cm/1in pieces
  • handful of holy basil or ordinary basil leaves, plus extra to garnish

For the salad

  • 250g/9oz cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, sliced into long strips
  • 1 iceberg lettuce, sliced
  • 1 lemon, juice only

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