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Pineapple, prawn and scallop curry
Fruit and vegetables
1
lemongrass
stalk, hard outer leaves removed, chopped
1 tbsp chopped
galangal
1
lime
(preferably kaffir), grated zest and juice only
1 tbsp finely chopped
garlic
1 large
shallot
, chopped
3 tbsp chopped
coriander
root (alternatively use
coriander
stems)
1 tbsp chopped fresh
ginger
4 red Thai or bird’s-eye
chillies
1 small
pineapple
, peeled and diced
4
spring onions
, cut into 2.5cm/1in pieces
handful of holy
basil
or ordinary
basil
leaves, plus extra to garnish
250g/9oz
cherry tomatoes
, halved
1
cucumber
, sliced
1 bunch
spring onions
, finely sliced
1 red
chilli
, sliced into long strips
1
iceberg lettuce
, sliced
1
lemon
, juice only
Tins, packets and jars
3 tbsp Laotian
curry paste
(from above)
500ml/18fl oz
coconut milk
Cooking ingredients
1 tsp
cumin
seeds, lightly toasted
2 tsp
coriander seeds
, lightly toasted
1 tbsp chopped fresh
turmeric
1 tsp ground
turmeric
1 tbsp medium
curry powder
2 tbsp
vegetable oil
2 tbsp groundnut or
vegetable oil
2 tbsp
fish sauce
1 tbsp
sugar
Meat, fish and poultry
300g/10oz raw
prawns
, peeled, cleaned and deveined
200g/7oz
scallops
, coral removed
Other
2 tsp kaapi (dried shrimp paste)
4 kaffir
lime leaves
Back to recipe
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