I love pineapple, but put it on my pizza at your own risk! In a curry, though, it’s a different story. In the method used here the pineapple soaks up the flavour of the curry while keeping a sweet centre. And if pineapple in savoury dishes still isn’t for you, simply leave it out. This recipe would also work well with Panang Curry paste or any of the Green Curry pastes depending on the spice level desired! This is one of the easiest, quickest curries you can make, and it works beautifully with a bag of frozen mixed seafood. Let’s get cooking!
Ingredients. My Thai Curry Red Curry Paste Mixed seafood of your choice 400-700g for 2 to 3 servings. 1 can Coconut Milk 400g 1 can Pineapple chunks in Juice 250g Mild green and red Chillies Rice, either Thai Jasmine or Gallo Black Rice Thai Fish sauce Thai Basil, optional Kaffir lime leaves, optional 1 or 2 fresh Limes Note. In the UK at least, Thai Basil & Kaffir lime leaves can often be found in supermarkets. Waitrose in particular always seem to stock them labeled as Makrut Lime leaves, As always, the choice of Coconut Milk used is vital to how well your curry turns out so read the advice here.
If using frozen seafood it can be defrosted quickly under running water. You can see how to finely cut Kaffir lime leaves here
First, we prepare the pineapple. Drain the juice into a bowl, then squeeze the juice out of the segments into the bowl below. The reason we are doing this is that it allows the curry sauce to penetrate the pineapple but it will still retain the sweetness at the centre delivering a great flavour contrast.
Start cooking the rice. Retain 1 or 2 tablespoons of the heavy part of the coconut milk at the top of the can as you will use this for garnish. (You can also buy coconut cream separately if you wish) Empty the remaining coconut milk into the pan and add the red curry paste.
Bring mixture up a medium heat whist stirring.
Retain a few pieces of sliced chilli and some shredded kaffir lime leaf and basil leaves for garnish and add the seafood, chillies & pineapple segments to the curry mix.
Cook for no more than five minutes as seafood becomes rubbery if overcooked. At this point you can adjust the seasoning with the fish sauce to bring it up to the level of saltiness you prefer. If you find the curry overly sweet then adjust with some fresh lime juice. Of course, you can always do as we do in Thailand and let your fellow dinners adjust the curry to their taste at the table.
Plate up and serve, garnishing with the remaining basil and kaffir lime leaves and chillies. Drizzle with the coconut cream.
Looking for an incredible taste experience that comes together in minutes? This Thai Red Seafood Curry pairs tender seafood with pineapple prepared in a unique way—allowing the fiery, complex curry sauce to deeply penetrate the fruit while preserving its sweet, luscious center. The contrast of flavors is absolutely marvelous.
Use the instructions below or follow the guided picture recipe above.
If using frozen seafood it can be defrosted quickly under running water.
Start cooking the rice following packet instructions
Prepare the pineapple. Drain the juice into a bowl, then squeeze the juice out of the segments into the bowl below.
Empty the coconut milk into the pan and add the red curry paste
Bring to a simmer whilst stirring.
Add the seafood and sliced chilis, kaffir lime and basil leaves to the pan retaining some for garnish. Cook, no more than five minutes as seafood becomes rubbery if overcooked.
Taste the curry and adjust the sweetness with a squeeze of lime. Salt or Thai fish sauce may be added to your personal taste. If using fish sauce, then do so sparingly as a small amount can change the flavour of the curry considerably.
Plate up and serve, garnishing with the remaining basil and kaffir lime leaves and chillies. Drizzle with the coconut cream.
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