Prawn Curry With Lychees And Pineapple - cooking recipe

Ingredients

1 teaspoon sunflower oil
2 teaspoons Thai red curry paste
2 cm ginger, grated
1 stalk lemongrass, finely chopped
1 kaffir lime leaves, shredded or 1 lime zest
1/4 pint coconut milk
5 ounces raw tiger shrimp
200 g lychees, drained
1/4 fresh pineapple, chunked
1 teaspoon Thai fish sauce
1 lime, juice of
1 tablespoon coriander, chopped

Preparation

Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.