Prawn & Pineapple Curry
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Basil Butter Spaghetti
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
2 tbs extra virgin olive oil
1 onion, finely chopped
10–12 curry leaves
2 tbs Patak’s korma paste
1 cup fresh pineapple, diced
1 capsicum, sliced
1 can (400ml) Ayam coconut milk
1 can (400ml) Ayam coconut cream
500g Coles prawns, cleaned and deveined
1 red chilli, sliced (optional)
Juice of 1 lime
Salt and pepper, to taste
Method
Heat a pan over medium heat and add extra virgin olive oil. Sauté the onion until softened.
Add the curry leaves and stir until fragrant.
Stir in the korma paste and cook for 1–2 minutes, allowing the spices to release their aroma.
Add the diced pineapple and sliced capsicum, stirring well to coat in the paste. Pour in the coconut milk and let it simmer gently for 5 minutes.
Once the gravy has thickened slightly, add the prawns and cook until they turn pink and are just cooked through.
Stir in the remaining curry leaves, sliced chilli, and lime juice. Season with salt and pepper to taste.
Serve hot in bowls with steamed rice or naan.
