Name: Prawn-and-pineapple coconut curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the curry paste, blend: ,thick stalk lemongrass, thinly sliced 1,shallots, chopped 50g,garlic cloves, finely chopped 4,red chillies, chopped 3,green chillies, chopped 2,ground turmeric 1t,hazelnuts 1T,water 1T,vegetable oil 3T,For the curry: ,small pineapple, peeled and diced 1,palm sugar 2T,Salt, to taste 4,tomatoes, quartered 4,coconut milk 1 x 400 gcan,prawns, peeled, cleaned and deveined 500g,Basmati rice, for serving ,Spring onions, chopped into 2.5 cm lengths, to garnish

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Tropical carpaccio with lime sugar

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

1 pineapple, peeled and halved
1 mango, finely diced
3 limes, zested and halved
3 T caster sugar
Sea salt, a pinch
1 green chilli, seeded and finely diced (optional)
1 x 40 g tub Woolworths Simply Toasted coconut

Method

Slice the pineapple very thinly and fan loosely on a plate. Sprinkle the mango over the pineapple.
Place the lime zest and sugar in a mortar and pestle and combine. Add sea salt to taste.
Squeeze the lime juice over the fruit, sprinkle over the lime sugar and green chilli if using. Garnish with coconut and serve immediately.

Cook's note: For the best flavour results, make this carpaccio just before you serve it and use fruit at room temperature. The salt in the lime sugar will wake up your taste buds and the pineapple and mango are fantastic palate refreshers. Serve as a palate-cleanser, a side with braaied chicken or with coconut ice cream.

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