Shrimp Curry with Fresh Pineapple and Asparagus
Preparation Time: 20 minutes | Cooking Time: 10 minutes
2 1/2 cups coconut cream
1/2 medium pineapple (700g), chopped
450g fresh asparagus, chopped
1 1/2 teaspoons palm sugar
3 teaspoons fish sauce
375g medium cooked shrimps, shelled
2 tablespoons fresh coriander leaves
2 green onions, chopped
CURRY PASTE
1 1/2 teaspoons dried chili flakes
4 stems fresh lemon grass, chopped
3 teaspoons galangal powder
1 small red onion (100g), chopped
1/4 teaspoon shrimp paste
1 1/2 teaspoons grated lime rind
1/4 teaspoon paprika
Pinch ground turmeric |
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Combine curry paste and 1 cup of coconut cream in pan, bring to boil, simmer, uncovered, for 3 minutes.
Stir in remaining coconut cream, pineapple, asparagus, sugar and sauce. Bring to boil, simmer, uncovered, for 2 minutes.
Add shrimps and coriander, simmer until hot. Serve curry sprinkled with onion.
CURRY PASTE: Blend or process all ingredients until combined.
Serves 4.
Store
Best made just before serving. Paste can be made a week ahead. Store, covered, in refrigerator.
Per serving: 32.8g fat, 437 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
