This is something just a little bit different with a very interesting combination of flavours. This is good for a special meal and is perfect simply served with warm Naan bread to mop up the delicious juice. It’s easier to make than you may think and is packed full of flavour similar to a classic Spanish paella. It doesn’t take long to make too which is a bonus so you could try this meal mid-week if you’re in the mood for a change or bored of the same old dinner.
- 435g can crushed pineapple in juice
- 400ml can coconut milk
- 2 tbsp red curry paste
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 225g raw king prawns, shelled and deveined
- 2 red chillies, deseeded and chopped
- 450g mussels, cleaned and beards removed
- Small bunch fresh coriander, chopped
Drain the pineapple and reserve the juice. Make up the juice to 200ml with water if necessary.
Pour 300ml of the coconut milk into a large pan and heat on a medium setting, stirring until it separates. Add the curry paste and cook for 2 – 3 minutes.
Add the soy sauce and sugar and continue to cook for a minute or two.
Stir in the remaining coconut milk and the pineapple juice and bring back to the boil.
Add the prawns, chillies, mussels and pineapple and stir well.
Cover the pan and simmer for 5 – 6 minutes until the prawns are cooked and the mussels have opened. Discard any mussels that remain closed.
Serve in bowls with plenty of juice. Sprinkle a little coriander on top and serve with Naan bread.
The mussels can be removed from their shells when cooked if preferred – returned to the pan and heated through again. The prawns and mussels can then be served in the sauce with rice.