Thai Massaman Curry with Prawn & Pineapple
|1 Jar of Bay’s Kitchen Thai Massaman Stir-in Sauce|
|200 g Raw king prawns (fresh or frozen will work)|
|150g Pineapple, roughly chopped|
|1Small sweet potato (max 150g), scrubbed and roughly chopped|
|1Spring onion, green tops only, roughly chopped|
|25g Salted peanuts, roughly chopped|
|1Tbsp Fish sauce|
|1Tbsp Coconut oil|
|Small bunch of coriander, roughly chopped|
|Sea salt and freshly cracked black pepper|
Please note this does not include the rice or gluten-free naan bread to serve.
This delicious curry is so easy to make, it's Low FODMAP, and it's super delicious too. Creamy sweet potato, sweet but acidic pineapple, salty peanuts, and fragrant green onions and corriander work together to make this a true taste sensation. Be careful not to overdo the sweet potatoes as they're high in mannitol - a green serve is 75g, hence this 2-person recipe calls for a maximum of 150g sweet potato.
While we've suggested prawns as the protein here, you can of course switch that out for another fish or meat (or plant-based protein to keep it vegan). We would recommend you keep the pineapple in because its sweetness and acidity are important to the balance of the dish.
This recipe was created by cook and author Emma Hatcher (www.shecanteatwhat.com). It has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen. Copyright Bay’s Kitchen, reprinted with permission.
Place a pan over a medium heat and add the coconut oil. When the oil is glossy, add the sweet potato to the pan and fry until softened and a little charred, 3-4 minutes. Stir occasionally.
Add the pineapple and cook for another 1-2 minutes. Season with salt and pepper. Pour in the jar of Bay’s Kitchen Thai Massaman Stir-in Sauce, rinsing the jar out with a little water and adding that into the pan too. Cook for a couple of minutes, stirring to combine everything together.
Add the prawns and fish sauce and cook for another 3-4 minutes, or until the prawns turn from translucent to opaque and pink and are cooked throughout.
Divide the curry between two bowls, sprinkle with the spring onion tops, peanuts and coriander and serve with a wedge of lime.
Delicious with rice or gluten free naan bread.