Recipe detail

Fish Prawn and pineapple curry

25. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: South-East Asian

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1
Combination
50 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
cloves garlic, finely chopped 2 pcs
thai red curry paste 50 g
tomato 2 pcs
coconut milk 480 ml
pineapple 400 g
fish sauce 50 ml
coconut sugar 30 g
lime juice 1 pcs
shrimps, peeled and cleaned 32 pcs
kaffir leaves 6 pcs
basil 2 pcs

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 48.3 kJ
Carbohydrate 10.2 g
Fat 0.5 g
Protein 0.4 g
Water 0 g

Directions

1. Lightly sauté the garlic and basil and set aside.
*garlic cloves, halved, stemmed, finely chopped.
2. Heat the curry paste in a saucepan and stir in 240ml of the coconut milk, the fish sauce, the tomatoes-peeled, chopped, cored and diced, pineapple, lime juice and sugar.
3. Transfer the sauce into an ovenproof container, stir in the rest of the coconut milk, the reserved garlic and basil, the kaffir leaves and the prawns.
4. Set the oven on combi at 90°C and bake for 12 minutes.
5. Serve.

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