Prawn Curry With Lychees and Pineapple

From Woman & Home magazine.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 portions

Ingredients

• 1  teaspoon  sunflower oil
• 2  teaspoons Thai red curry paste
• 2  cm ginger, grated
• 1  stalk lemongrass, finely chopped
• 1  kaffir lime leaves, shredded or 1  lime zest
• 1⁄4 pint coconut milk
• 5  ounces  raw tiger shrimp
• 200  g lychees, drained
• 1⁄4 fresh pineapple, chunked
• 1  teaspoon Thai fish sauce
• 1  lime, juice of
• 1  tablespoon  coriander, chopped

Directions

1. Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
2. Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.