Argentinian Red Shrimp Curry with Pineapple Rice
- 600g Argentinian Red Shrimp (Defrosted and peeled)
- 400ml coconut Milk
- 4 portions of white rice
- 500g frozen pineapple (defrosted)
- 80g soy sauce
- 3 sweet potatoes
- 1 pack of Baby Corn & Sugar Snap Peas
For the Curry Paste
- 20g frozen red chilli
- 1 red onion
- 25g frozen garlic
- 10g ginger puree
- 1 lime zest and juice
- 1 lemon zest and juice
- 1 tsp salt
- 20g vegetable oil
- 20g white sugar
- 1 red pepper
- 1 tsp paprika
For the curry paste, add all of the ingredients to a food processor and puree until smooth.
Peel, dice and cook the sweet potato.
Add the curry paste to a large sauce pan and fry in a little oil for around 5 minutes.
Add the coconut milk and bring to a simmer.
Add the sweet potatoes, prawns and baby corn and sugar snap peas mix and simmer for 5 minutes.
Whilst the curry is simmering, heat the rice as per cooking instruction and serve with the diced pineapple.