Prawn and Pineapple Red Curry

by Keith Mirgis

This is the most delicious Red Curry I have every made. The key is using a fresh, plump, juicy pineapple. Stay away from tinned.

Ingredients
20 large green (raw) prawns, shelled and deveined
Two-thirds of a small pineapple, peeled, cored and cut into chunks
100g snow peas, trimmed and halved on the diagonal
1-2 large red chillies, finely sliced
2-3 kaffir lime leaves, finely shredded (not essential)
Boiled rice, to serve
1 cup coconut cream
3 tbsp red curry paste
2 tsp palm sugar (or raw)
2 tbsp fish sauce
1 tbsp tamarind puree (not essential)
2 cups coconut milk

Instructions
1. Heat coconut cream in a wok over medium heat and stir for 1-2 minutes
2. Add red curry paste and stir over low heat for 2-3 minutes until fragrant
3. Add sugar, fish sauce and tamarind and stir well
4. Gradually add coconut milk and stir; then add prawns and simmer until prawns just change colour
5. Add pineapple and snow peas and simmer for 1-2 minutes until heated through
6. Remove from heat and serve topped with red chilli and kaffir lime leaves. Accompany with rice

Mulligatawny Soup

by Karen Fowler

More like a mild sweet curry, this recipe is a Fowler family favourite.

Ingredients:
30 g butter
375 g chicken thigh cutlets
1 large onion, finely chopped
1 green apple, finely chopped
1 tabs curry paste
2 tabs plain flour
3 cups chicken stock
1/4 cup basmati rice
1 tabs chutney
1 tabs lemon juice
1/4 cup cream (optional)
salt & pepper

Instructions:
1. Heat butter in large heavy based pan & brown chicken for 5 min and then remove
2. Add onion, apple & curry paste and cook for 5 min until onion is soft
3. Stir in flour, then cook for 2 min
4. Add half the stock and stir until mixture boils and thickens
5. Add chicken and remaining stock to pan and stir until boiling
6. Reduce heat, cover and cook for 1 hour
7. Add rice for the last 15 min
8. Remove chicken, bone and dice meat finely and return to pan
9. Add chutney, lemon juice, cream and seasoning

Enjoy. I usually multiple ingredients by 3 - without the cream will keep in fridge for 3 days or can be frozen