Recipes
Prawn and pineapple curry
Cook up a tropical feast of coconut milk, fresh lime and sweet fruit.
Cook up a tropical feast of coconut milk, fresh lime and sweet fruit.
Cook: 35 Mins
Serves: 4
Price: £1.76 per serving
Nutritional Information
Each 271g serving contains
Energy
2827kj
249kcal
2827kj
249kcal
12%
Fat
11.4g
11.4g
Med
16%
16%
Saturates
6.8g
6.8g
High
34%
34%
Sugars
16.5g
16.5g
Med
18%
18%
Salt
1.19g
1.19g
Med
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1043kj/249kcal
Typical energy values per 100g:
1043kj/249kcal
Ingredients
1 tbsp Vegetable Oil
1 small Onion, finely diced
432g tin Pineapple Slices, drained and chopped (reserve the juice, about 125ml)
25g fresh Ginger, peeled and grated
2 Garlic Cloves, grated
1 tbsp Asda Medium Curry Powder
1 tbsp Tomato Purée
400g tin Reduced Fat Coconut Milk
1 Lime, 1/2 juiced and 1/2 cut into wedges
1 tsp Fish Sauce
300g frozen Asda Raw King Prawns, defrosted
200g Frozen Peas
Brown Rice, to serve (optional)
Method
1
Heat the oil in a pan over a medium-low heat. Add the onion and fry for 5–8 mins or until soft, adding a splash of the reserved pineapple juice halfway through.
2
Add the ginger, garlic, curry powder and tomato purée to the pan and stir-fry for 1 min. Add in the coconut milk along with the remaining pineapple juice, bring to a gentle boil then simmer on a low heat for 15 mins.
3
Next, add the lime juice, fish sauce, prawns, pineapple and peas to the pan and bring to a gentle boil. Simmer for 3–5 mins, depending on the size of the prawns, until the fish has turned pink and is cooked through. Serve with brown rice, if you like.