Prawn and Pineapple Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Bell peppers

2, sliced (any color)

Prawns

1 pound, peeled and deveined

Pineapple chunks

1 cup, fresh or canned

Coconut milk

1 can (14 oz)

Red curry paste

2 tablespoons

Fish sauce

1 tablespoon

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Cooked rice

for serving

Fresh cilantro

for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the red curry paste and cook for another minute, allowing the spices to bloom.
4. Add the prawns to the pan and cook until they turn pink and are cooked through, about 3-4 minutes.
5. Incorporate the sliced bell peppers and pineapple chunks, cooking for an additional 2 minutes until the peppers start to soften.
6. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine all the ingredients.
7. Bring the curry to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together beautifully.
8. Serve the prawn and pineapple curry over cooked rice, and garnish with fresh cilantro before enjoying.