Ingredients

1 Pint coconut milk
2 tablespoons red curry paste
2 Tablespoons fish sauce
1 Tablespoon sugar
8oz king prawns, shelled and deveined
1 lb mussels, cleaned and beards, removed
6oz Pineapple, crushed or chopped
2 red chillies, chopped to garnish
Coriander leaves, to garnish

Method

The delicate sweet and sour flavour of this curry comes from the pineapple. The mixture of seafood makes it rather delicious.

In a pan bring half the coconut milk to the boil and heat stirring to it separates.
Add the red curry paste and simmer for 10 minutes, add the fish sauce and sugar.
Stir in the rest of the coconut milk, bring back to the boil, add the prawns, mussels and pineapple.
Reheat until boiling and then simmer for 5 minutes, until the prawns are cooked and mussels have opened. Remove any mussels that have not opened and discard.
Serve garnished with red chillies and coriander leaves.