Thai prawns with coconut and pineapple

 Thai prawns

Savouring the last of the summer sunshine, Fidget was recently seen sampling some exotic cocktail concoctions…

Thai prawns with coconut and pineapple

Thai prawns

But his tropical reverie didn’t last… Trota had bought the coconut milk and pineapple especially for today’s recipe, so he was roundly blasted and summoned to the cartoon kitchen.

Quite right, too, because this is a delicious, Thai-inspired curry which the Rowes have enjoyed at Thai Square more than once, and have since tried to reproduce in the cartoon kitchen. Can’t be certain this is the original recipe, but Trota reckons it’s pretty wonderful:

First, you’ll need to retrieve the necessary ingredients: 1tbsp flavourless oil (rapeseed or corn), 1tbsp Thai red curry paste, a stalk of Thai lemongrass (cut lengthways), 2–3 lime leaves, 250g fresh uncooked king prawns (deveined), 300ml coconut milk, 1tsp fish sauce, the juice of ½ lime, a bunch of coriander (chopped), 2–3 slices of pineapple (no stalky core) cut into 1cm chunks.

Heat the oil in a wok, add the curry paste, lemongrass and lime leaves and sauté for 1min or so. Add the prawns and fry for 2min until they turn pink. Meanwhile (timing is key) – in a separate pan – bring the coconut milk to the boil, then add it to the ingredients already in the wok, together with the fish sauce, lime juice, coriander and pineapple. Mix well and simmer for 2–3min. Serve immediately with steamed jasmine rice.

Initially met with the usual roll of the eyes by the unadventurous male counterpart in the cartoon kitchen, truly this recipe is sunshine on a plate. Hard to believe that Fidget nearly spoiled the plot by hoovering up the exotic ingredients…