Pineapple, Prawn and Scallop Curry
A fragrant seafood curry blending sweet pineapple and coconut milk with a homemade Laotian curry paste and fresh salad.
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
CondimentsSauces
2
tbsp
Fruits
Liquids
500
ml
NutsSeeds
1
tsp
Cumin Seed
lightly toasted
2
tsp
Coriander Seed
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
1
handful
Basil Leaf
holy basil or ordinary
OilsFats
2
tbsp
Vegetable Oil
for paste
2
tbsp
Groundnut Oil
or vegetable oil
Seafood
Vegetables
1
piece
Shallot
large, chopped
3
tbsp
Coriander Root
chopped; alternatively use stems
1
tbsp
Ginger
fresh, chopped
4
piece
Chili
red Thai or bird's-eye
4
piece
Spring Onion
cut into 2.5cm pieces
250
g
Cherry Tomato
halved
1
piece
Cucumber
sliced
1
piece
Red Chilli
sliced into long strips
1
piece
Iceberg Lettuce
sliced
Method
1
2
3
4
5
6
7
8
9
10