Serves 4, prep time 20 minutes, cooking time 30 minutes
INGREDIENTS
2 tbs vegetable oil
1 sliced onion
2 garlic cloves, chopped
Salt & pepper
1 tbsp diced fresh ginger
2 tbsp Thai curry paste
1 can coconut milk
1 cup vegetable stock
1 tbsp fish sauce
2 tbsp soy sauce
1 large portobello mushroom, diced
300g peeled prawns, cooked
1 small pineapple, peeled and cubed
METHOD
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.
Next, add the mushrooms, prawns, pineapple and coriander.
Cover and simmer for a further ten minutes.
Remove from the heat, and serve with steamed rice topped with coriander.
