Prawn, Pineapple & Sweet Potato Curry

When I made this I used green Thai curry paste, but in the past I have followed exactly the same recipe, but used Korma instead. Both flavours really compliment the dish so feel free to try either. Red Thai curry paste would also work and if you don’t fancy prawns, then chicken would be a good substitute. Sweet and sharp pineapple is such a delicious addition to a curry, as it balances out the heat from the spices. Its a great way of adding extra fruit in to your diet and you can use fresh, tinned or frozen, whichever works best for you. The toasted coconut just adds a little tasty texture to complete the meal. Give it a try and let me know how you get on.

Print Recipe

Prawn, Pineapple & Sweet Potato Curry

Keyword

Coconut, Curry, Pineapple, Prawn, Spinach, Sweet Potato

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 piece ginger
• 1 chilli
• 1 clove garlic
• 2-3 tbsp curry paste I use Thai or Korma
• 500 g sweet potato approx.
• 200 ml light coconut milk
• 300 ml vegetable stock
• 250 g fresh pineapple approx
• 225 g frozen cooked peeled prawns approx
• 100 g spinach
• 1 tbsp lime juice
• 1 handful coriander
• 30 g dried coconut flakes

Keyword Coconut, Curry, Pineapple, Prawn, Spinach, Sweet Potato Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 piece ginger 1 chilli 1 clove garlic 2-3 tbsp curry paste I use Thai or Korma 500 g sweet potato approx. 200 ml light coconut milk 300 ml vegetable stock 250 g fresh pineapple approx 225 g frozen cooked peeled prawns approx 100 g spinach 1 tbsp lime juice 1 handful coriander 30 g dried coconut flakes

Instructions

To prepare:

1. Peel and dice the onion, thinly slice the chilli.
2. Peel and grate the garlic and ginger.
3. Add the onion, chilli, garlic and ginger to a large pan with the coconut oil.
4. Peel and dice the sweet potato in to 1cm cubes.
5. Make up the vegetable stock and measure out the coconut milk.

To cook:

1. Preheat the oven to 190 degrees celsius and sprinkle the coconut on a small baking tray. Toast in the oven for 10 minutes and once done set to one side.
2. Heat the pan over a medium-high heat and fry its contents for 3 minutes, stirring occasionally.
3. Add in the curry paste and stir constantly to fry for 30 seconds.
4. Add in the sweet potato chunks and stir well. Fry for another 2-3 minutes.
5. Lower the heat to medium-low and pour in the stock and coconut milk. Leave to bubble away for 10 minutes while you prepare the pineapple.
6. Peel and core the pineapple if using fresh and slice in to bite sized pieces.
7. Once the 10 minutes are up, add the pineapple to the curry and leave to simmer for another 5 minutes.
8. Once these are up, add the frozen prawns straight in to the pan and mix well, leave simmering for another 2 minutes.
9. Add in the spinach and again mix well. Keep simmering until the spinach has wilted. This should take another couple of minutes.
10. Shred and sprinkle over the coriander, season with the lime juice.
11. To serve, divide the curry between 2 bowls and sprinkle over the toasted coconut. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.