Pass It On - Prawn and Pineapple Curry

I first saw this recipe on the internet when I was searching for another curry recipe to make. I was instantly drawn to the title, because I love prawns and I love pineapple. Once I read through the entire recipe, I knew it was something we had to make. For a few weeks, the recipe was in the back of my mind, and then finally, the other day, I decided it was time to get organized and make this delicious dinner.

We definitely weren't disappointed. I love that you make your own curry paste in this recipe. The smells that come from the paste as it's cooking in the oil are mouth watering, and I knew instantly that this dinner would be a success. The 'hardest' part about this recipe is making the curry paste. But since you just combine everything in a food processor, it's really quite simple.

I really hope you give this recipe a try because it's so delicious and I guarantee you won't be disappointed!

Happy cooking!

Prawn and Pineapple Curry (from taste.com.au)

Serves 6    Prep: 40min   Cook: 10min

¾ tsp. fennel seeds

¾ tsp. cumin seeds

¾ tsp. coriander seeds

4 french shallots, coarsely chopped

3 garlic cloves, finely chopped

3cm piece fresh ginger, peeled, finely chopped

2-4 small fresh red chillies, finely chopped

4 macadamia nuts, chopped

1 tsp. ground turmeric

¼ cup veg oil

1.2kg green king prawns, peeled leaving tails intact, deveined

1-440mL can light coconut cream

2.5 tbsp. fish sauce

1 small pineapple, peeled, hard core removed, cut into 2.5cm pieces

1.       Place the fennel seeds, cumin seeds and coriander seeds in a mortar and pound with a pestle until finely ground. (Alternatively, use a coffee or spice grinder).

2.       Transfer the fennel mixture to the bowl of a food processor. Add the shallot, garlic, ginger, chili, macadamia and turmeric, and process until a coarse paste forms.

3.       Heat the oil in a wok over medium heat. Add the spice paste and stir-fry for 2 minutes or until aromatic.

4.       Add the prawns and stir-fry for 1-2 minutes or until the prawns just start to change colour. Add the coconut cream. Reduce heat to low and bring to a simmer. Cook for 2-3 minutes or until the prawns are cooked through.

5.       Stir in the fish sauce and pineapple. Cook for 1-2 minutes or until the pineapple is heated through. Taste and season with salt and pepper. Transfer to a serving bowl.