Southern Shrimp Curry Share this recipe
- Ready in: 30-40minutes
- Serves: 6
- Complexity: medium
- 1 pineapple (medium sized)
- oil for frying
- 4 spring onions (chopped)
- 1 stalk celery (chopped)
- 1 green pepper (chopped)
- 2 cloves garlic (minced)
- 250ml chicken stock
- 4 tomatoes (roasted, skinned and chopped)
- 150ml Coconut Milk
- 3 tsps. fresh ginger (grated)
- 1 tsp. curry powder (Tex's Caribbean is best for this)
- dash of Louisiana Hot Sauce
- salt & pepper
- 1 tsp. cornflour dissolved in a little water
- 1 kg prawns
- chopped parsley and lemon slices
Cut the pineapple in half lengthways, cutting through the spiny leaves with a sharp knife. Scoop out most of the fruit and set aside the empty shell halves for filling.
Saute the spring onions, celery, green pepper and garlic in a little oil. When soft add the chicken stock, tomatoes, coconut milk, ginger, Curry Powder, Hot Sauce and 100g of pineapple fruit. Season with salt and pepper and simmer for 15-20 minutes to blend the flavours and reduce the sauce.
Add the prawns and cook for 30-60 seconds, depending on the size of the prawns. Place the pineapple in a preheated oven for 10 minutes, then pour the Shrimp Curry into the shells. Serve the filled shells on a platter of Coconut Rice (see Below), pouring the extra Curry over the shells to allow the sauce to overflow onto the Rice. Garnish with chopped parsley and slices of lemon. Let everyone help themselves to Curry and Rice.
Simple Coconut Rice250g Thai Fragrant Rice200ml chicken stock100ml Coconut Milksome chopped fresh coriandersalt and pepper Combine the Rice, chicken stock and Coconut Milk in a saucepan over a medium heat. when liquid starts to boil, stir once and reduce heat to very low, cover and cook for 20 minutes. No Peeking! Turn off heat and fluff up rice, adding chopped coriander. Present on the platter with pineapple halves filled with Curry.