Make it easy – this speedy gluten-free winner is ready in just 30 minutes!
Ingredients
- 1 tablespoon peanut oil or coconut oil
- 1 lemongrass stalk, white part only, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 coriander roots, scraped clean, finely chopped
- 1 1/2 tablespoons curry powder
- 400ml can coconut milk
- 400g pineapple, peeled, cored, chopped
- 24 peeled green prawns, tails intact
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce
- Steamed rice, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Heat the oil in a wok over medium-high heat. Add the lemongrass, ginger and coriander root and cook, stirring, for 1 minute. Stir in the curry powder. Cook for 1 minute or until aromatic.
- Step 2Slowly whisk in the coconut milk. Reduce the heat to low. Simmer for 10 minutes or until thickened. Add the pineapple and simmer for 5 minutes.
- Step 3Stir in the prawns. Simmer for 2-4 minutes or until just cooked though. Stir in the sugar and fish sauce to season. Serve with the rice and top with the fresh coriander leaves.
- Low kilojoule
Nutrition
1990 kj
Energy
22g
Fat Total
19g
Saturated Fat
3g
Fibre
28g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
Swap the prawns for 500g chopped, trimmed chicken thigh fillets – simmer for 15 minutes or until cooked through, adding pineapple in the last 7 minutes of cooking.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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