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Pineapple, Prawn and Scallop Curry

A fragrant seafood curry blending sweet pineapple and coconut milk with a homemade Laotian curry paste and fresh salad.

SeafoodDairy FreeGluten FreeScallopsCurryPrawns
Estimated Nutrition
Calories
546.1
kcal / serving
2184.5 kcal total
Carbs
22.2g
per serving
88.6 g total
Fat
39.6g
per serving
158.4 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Sugar
CondimentsSauces
2
tbsp
Fish Sauce
Fruits
1
piece
Lime
kaffir preferred, grated zest and juice only
1
piece
Pineapple
small, peeled and diced
1
piece
Lemon
juice only
Liquids
500
ml
Coconut Milk
NutsSeeds
1
tsp
Cumin Seeds
lightly toasted
2
tsp
Coriander Seeds
lightly toasted
1
stalk
Lemongrass
hard outer leaves removed, chopped
1
tbsp
Galangal
chopped
1
tbsp
Garlic
finely chopped
1
tbsp
Turmeric
fresh, chopped
1
tsp
Turmeric
ground
1
tbsp
Curry Powder
medium
4
piece
Kaffir Lime Leaves
1
handful
Basil Leaves
holy basil or ordinary
OilsFats
2
tbsp
Vegetable Oil
for paste
2
tbsp
Groundnut Oil
or vegetable oil
Seafood
2
tsp
Kaapi
dried shrimp paste
300
g
Prawns
raw, peeled, cleaned and deveined
200
g
Scallops
coral removed
Vegetables
1
piece
Shallot
large, chopped
3
tbsp
Coriander Root
chopped; alternatively use stems
1
tbsp
Ginger
fresh, chopped
4
piece
Chillies
red Thai or bird's-eye
4
piece
Spring Onions
cut into 2.5cm pieces
250
g
Cherry Tomatoes
halved
1
piece
Cucumber
sliced
1
bunch
Spring Onions
finely sliced
1
piece
Red Chilli
sliced into long strips
1
piece
Iceberg Lettuce
sliced

Method

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