Serves 4, prep time 20 minutes, cooking time 30 minutes
2 tbs of vegetable oil
1 sliced onion
2 garlic cloves chopped
Salt & pepper
1 tbsp of diced fresh ginger
2 tbsp of Thai curry paste
1 can of coconut milk
1 cup of vegetable stock
1 tbsp of fish sauce
2 tbsp of soy sauce
1 portabella mushroom diced
300g of cooked, peeled prawns
1 small pineapple peeled and cubed
A handful of coriander (keeping some to serve)
Basmati rice to serve
Heat the oil in a wok, and sauté the onions and garlic until soft.
Add the ginger, season, then pour in the coconut milk and reduce the heat.
Next, add the curry paste, vegetable stock, fish sauce and soy sauce and simmer for ten minutes.
Add the mushroom, prawns, pineapple and coriander.
Cover and simmer for a further ten minutes.
Remove from the heat, serve with steamed rice topped with coriander.