Go Back
–+ servings
Rotes Thai Curry mit gegrillten Ananas-Garnelen Spießen
Elle

Thai Red Curry with Grilled Pineapple-Prawn-Skewers

5 from 1 vote
A simple and flavour-packed Thai red curry that’s ready in less than 35 minutes! Served with grilled pineapple-prawn skewers this makes a delicious mid-week meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 467

Ingredients
  

For the Thai red curry:
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon freshly peeled and grated ginger
  • 1 large clove garlic, minced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 1 large pointed red pepper, thinly sliced
  • 1 x 400 ml can organic coconut milk
  • 2 tablespoons Thai red curry paste (or more)
  • 1 tablespoon brown sugar (muscovado raw cane or palm sugar)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Thai fish sauce
  • chopped fresh cilantro, to garnish
For the prawn skewers:
  • heat resistant oil for brushing the grill plate
  • 12 black tiger prawns, deveined and peeled
  • sliced pineapple or mango pieces
  • olive oil
  • sea salt and freshly ground pepper
To serve:
  • Steamed rice, rice noodles or grain of choice

Instructions
 

  1. To prepare the prawn skewers: thread the shrimp onto a skewers, alternating with the pineapple. Brush with a little olive oil and season with salt and pepper. Set aside.
  2. Heat the olive oil in a large non-stick skillet (or wok) over medium to medium-high heat. Add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly until fragrant, about 30 seconds.
  3. Add the zucchini and red pepper and continue cooking until softened, about 4-5 minutes longer.
  4. Stir in the red curry paste and stir-fry for another minute. Add the coconut milk, sugar, fish sauce and lime juice and stir until well combined.
  5. Meanwhile, gradually heat the grill plate (or grill pan) over medium heat. Increase the heat medium-high, and lightly brush the grill with oil. Place the skewers on the grill and cook for 2 minutes, then turn and cook for an additional 2-3 minutes, until cooked through.
  6. Serve the curry over steamed rice and sprinkle with cilantro. Garnish with the pineapple-prawn skewers and enjoy!

Nutrition

Calories: 467kcal

Notes

  • I like to serve this dish with brown short grain rice, which takes about 40-45 minutes to cook, so this needs prepared before you start cooking the curry.
  • If you are serving this with jasmine or Thai rice, also be sure to prepare the rice first, since it will take more time.
  • If serving with rice noodles, you can start preparing them while the curry is simmering so that it will be done around the same time.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

Tried this recipe?

Let us know how it was!