This is a recipe for a simple prawn and pineapple curry, that takes about 30 minutes to make. I’ve recently discovered a slight intolerance to onions, so this recipe contains none!

Don’t think that it doesn’t taste great though. It’s got a real chilli kick that’s mellowed out by the juicy pineapple and creamy coconut sauce. Great served with white or brown rice.

Serves 2

• 3 large cloves garlic, crushed
• 2cm piece ginger, grated
• 1 tin coconut milk
• ½ tbsp fish sauce
• 1 handful or small tin of pineapple chunks
• 1 handful green beans, chopped
• 1-2 red chillies, seeds removed and chopped
• 180g cooked prawns
• coriander, to garnish
• vegetable or sunflower oil

Pour a little oil into a frying pan and place it on a low heat. Add the garlic and ginger and fry for 5 minutes.

Add the coconut milk, fish sauce, pineapple chunks, green beans and chillies. Turn up the heat and gently simmer for around 20 minutes, or until the sauce turns nice and thick.

Add the prawns and heat through. Serve with rice and sprinkle with the coriander.

Hungry for more? Try these!

1. Easy Thai Green Curry Paste
2. Goan fish curry
3. Sri Lankan Chicken Curry
4. Chilli Pineapple Upside Down Cake & Coriander Ice Cream