Green Curry Prawns, Pineapple & Snow Peas

Green Curry Prawns, Pineapple & Snow Peas 

Serves 4. 


20 large green (raw) prawns, shelled and deveined.

Two-thirds of a fresh pineapple, peeled, cored and cut into chunks.

100g snow peas, trimmed and halved on the diagonal.

1-2 large red chillies, finely sliced.

1 lime (juiced).

Boiled rice, to serve.

1 cup coconut cream.

3 tbsp green curry paste.

2 tsp palm sugar.

2 tbsp fish sauce.

1 tbsp tamarind puree.

2 cups coconut milk. 


Heat coconut cream in a wok over medium heat and stir for 1-2 minutes. Add green curry paste and stir over low heat for 2-3 minutes until fragrant.  Add palm sugar, fish sauce and tamarind and stir well. Gradually add coconut milk and stir; then add prawns and simmer until prawns just change colour. Add pineapple and snow peas and simmer for 1-2 minutes until heated through. Remove from heat and serve topped with red chilli and lime. Accompany with rice.