Thai Pineapple and Prawn Rice
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Thai Pineapple and Prawn Rice

Thai Pineapple and Prawn Rice

Ingredients

Method

  • 1 chopped shallot
  • 2 red Thai chillies
  • 2 chopped lemongrass stems
  • 4 peeled garlic cloves
  • 6 kaffir lime leaves
  • 15g coriander stems, chopped
  • 1 tbsp curry powder
  • 3 tbsp oil
  • 300g raw king prawns
  • 200g sliced green beans
  • 40g cashews
  • 500g cooked jasmine rice
  • 250g pineapple, cubed
  • 2 tbsp fish sauce
  • 1 lime, juice only
  • Toss the shallot, chillies, lemongrass, garlic, coriander stems, lime leaves, curry powder and half the oil in a food processor and whizz to a paste. Heat the remaining oil in a wok and fry the paste for 5 mins, stirring all the time.
  • Add the prawns, beans and cashews to the wok and stir fry for 3 mins or until the prawns are cooked through. Scatter in the cooked rice and pineapple, toss until piping hot, then season with fish sauce and lime juice before serving.
25 mins
4 serving

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