Thai Pineapple Curry with Seafood

Name: Thai Pineapple Curry with Seafood
Cuisine: South African
Ingredients: 60 ml Coconut Oil; 60 ml Thai Curry Paste; 12 dried Lime Leaves, chopped; 1 large Pineapple, peeled and cut in chunks; 500 ml Orley Whip (or heavy cream or coconut cream); 250 ml Chicken (or Fish) Stock; 60 ml Fish Sauce; 45 ml Erythritol (or any kind of Sugar); 30 ml Tamarind Paste; 2 Red or Yellow Bell Peppers, julienned; 1 kg Mussel, Calamari & Prawn Mix; Finely chopped, steamed Cauliflower (or Jasmine Rice) for serving

Sean Strydom @Sean_Strydom

Port Elizabeth

Thai Pineapple Curry with Seafood

Sean Strydom @Sean_Strydom

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Ingredients

60 mlCoconut Oil
60 mlThai Curry Paste
Thai Green Curry Paste
12dried Lime Leaves, chopped
1large Pineapple, peeled and cut in chunks
500 mlOrley Whip (or heavy cream or coconut cream)
250 mlChicken (or Fish) Stock
60 mlFish Sauce
45 mlErythritol (or any kind of Sugar)
30 mlTamarind Paste
2Red or Yellow Bell Peppers, julienned
1 kgMussel, Calamari & Prawn Mix
Finely chopped, steamed Cauliflower (or Jasmine Rice) for serving

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Steps

1

Heat Coconut Oil in large Dutch Oven over medium-high heat and add Curry Paste.
2

Fry paste till fragrent, then add Lime Leaves and Pineapple and cook for a couple of minutes.
3

Add Orley Whip and Stock, then deglaze the Dutch Oven, then reduce heat to medium-low.
4

Season with Fish Sauce, Erythritol and Tamarind Paste. Combine, simmer a while, and taste. Adjust seasoning if desired.
5

Add Bell Peppers and simmer for another minute.
6

Add Seafood mix and simmer until Seafood is cooked through. Serve with steamed Cauliflower rice (or Jasmine Rice).