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.