Recipe detail

Fish Prawn and pineapple curry

25.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: South-East Asian

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1
Combination
50 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
garlic cloves, halved, stemmed, finely chopped 2 pcs
Thai red curry paste 50 g
tomatoes, peeled, chopped, cored and diced 2 pcs
coconut milk 480 ml
pineapple, diced 400 g
fish sauce 50 ml
palm sugar 30 g
juice of half a lime 1 pcs
prawns, peeled and cleaned (tail on) 32 pcs
kaffir leaves, shredded 6 pcs
fresh basil leaves 2 pcs

Directions

1. Lightly sauté the garlic and basil and set aside 2. Heat the curry paste in a saucepan and stir in 240ml of the coconut milk, the fish sauce, the tomatoes, pineapple, lime juice and sugar 3. Transfer the sauce into an ovenproof container, stir in the rest of the coconut milk, the reserved garlic and basil, the kaffir leaves and the prawns 4. Set the oven on combi at 90°C and bake for 12 minutes 5. Serve

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