Pineapple, prawn and scallop curry

1. 1

   For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.

2. 2

   For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.

3. 3

   Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.

4. 4

   For the salad, place all the ingredients in a large bowl and gently toss.

5. 5

   To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.