Thai Pineapple and Shark Curry
Serves
4
Total Time
1hrs 40mins
Calories
861
OK when you read shark, don't be afraid. You can sub in any fish.
- Red onion1coarsely chopped
- Galangal20 gpeeled, sliced
- Green chili2halved
- Cilantro2 handfulsleaves of
- Lime1zest of
- Lemongrass stalk2sliced
- Lime1juice of
- Pineapple1peeled, cored, cubed
- Red bell pepper1diced
- Steamed riceas neededto serve
- Green chilias neededsliced
- Cilantroas neededleaves of
- Shark filet400 g
- Garlic clove3
- Coconut sugar20 g
- Extra virgin olive oil40 g
- Kaffir lime leaves6
- Coconut cream400 g
- Fish sauce20 g
Ingredients
- 1. Cut the shark into large 10cm cubes and place into a stasher bag
- 2. Make the curry paste by placing onion, galangal, garlic, green chilli, cilantro, coconut sugar, lime and EVOO into the Thermomix bowl
- 3. Chop with MC in place 10 sec, speed 7
- 4. Put 1 tablespoon of the curry paste into the stasher bag with the fish, along with 3 kaffir lime leaves and 1 lemongrass stalk
- 5. Refrigerate for at least 1 hour but up to 24 hours
- 6. Cook the remaining curry paste for 7 min, varoma, speed 1
- 7. Set aside until the fish has been sufficiently marinated
- 8. When you are ready to make the curry, add 3 kaffir lime leaves, 1 lemongrass stalk, coconut cream, lime juice and fish sauce to the curry paste in Thermomix bowl
- 9. Place the stasher bag into the varoma tray and set into position.
- 10. Cook for 10 min, 100°C, reverse speed 2
- 11. Add pineapple, capsicum and coriander
- 12. Turn over the stasher bag
- 13. Cook for 6 min, 100°C, reverse speed 2
- 14. Serve curry over steamed rice and garnish with sliced green chilli and more fresh coriander leaves
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
