Thai Prawns With Pineapple Green Beans Recipes

QUICK THAI SHRIMP CURRY WITH PINEAPPLE

Steps:

• Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
• Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
• Serve with rice and your favorite curry toppings.

THAI PINEAPPLE SHRIMP CURRY

Steps:

• Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"

Steps:

• Peel, devein, and behead the shrimp, leaving only the small tail shells on.
• Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
• You want 2 tablespoons of chopped tomatoes.
• In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
• Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
• Stir to combine fully.
• Add the prawns and cook until they turn slightly pink and opaque.
• Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
• Transfer to a serving dish and serve with steamed Thai jasmine rice.