This dish makes great leftovers; store leftovers in refrigerator for a few days.It's best when you use fresh ingredients, but if for some reason you can't, frozen substitutes will work as well. I usually use frozen cooked or uncooked shrimp.To quickly thaw frozen shrimp, place them in the sink and run cold water over them for several minutes, on and off until they are no longer frozen.I usually end up with about 4 cups of pineapple slices when I use a fresh pineapple, but you probably only need 2 to 3 cups (each cup is about 225 grams).If you don't have tomato paste or don't want to use it, you can replace it with diced tomatoes, ketchup, or skip it. The curry sauce will taste a bit different but still good.If you'd like the curry sauce sweeter, crush some of the pineapples and add the juice. Or add more honey.
Servings: 4servings
Calories: 511kcal
Ingredients
1 to 2tablespoonscooking oilolive, coconut, or other
1yellow onionabout 100 g, peeled and sliced into bite-size pieces
1small bunch40 g fresh green beans, trimmed and sliced into bite-size pieces
1red pepperabout 120 g, cored and sliced into bite-size pieces
2tablespoonscurry powder
2teaspoonssaltand more to taste
3 to 4tablespoonstomato paste
1pineappletrimmed and sliced into bite-size pieces
Preheat a stock pot or large sauce pan over a low-medium heat.
Add the olive oil, onions, curry powder, and 1 teaspoon of salt. Cook the onions for a few minutes.
Add the green beans, red peppers, pineapple, and cook for a few more minutes.
Add the coconut milk, honey, and the tomato paste, and stir to combine. Optionally, add the cayenne powder.
Bring to a boil, add the prawns, the other teaspoon of salt, and simmer on low heat for a minute or so, just enough to cook the prawns. Add more salt to taste.