Thai Pineapple and Shark Curry

by

Tenina Holder

POSTED July 3, 2020 (LAST UPDATED October 12, 2021)

Serves

4

Total Time

1hrs 40mins

Calories

848

OK when you read shark, don't be afraid. You can sub in any fish.

recipe-image

    INGREDIENTS


  • Shark filet icon
    Shark filet

    400 g (about 4 ⅔)cubed

  • Red onion icon
    Red onion

    1 (about 135 g)coarsely chopped

  • Galangal icon
    Galangal

    20 g (about 3 ⅝ tablespoons)peeled, sliced

  • Green chili icon
    Green chili

    2 (about 40 g)halved

  • Cilantro icon
    Cilantro

    2 handfulsleaves of

  • Lime icon
    Lime

    1 (about 100 g)zest of

  • Lemongrass stalk icon
    Lemongrass stalk

    2 (about 24 g)sliced

  • Lime icon
    Lime

    1 (about 100 g)juice of

  • Pineapple icon
    Pineapple

    1 (about 1.36 kg)peeled, cored, cubed

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)diced

  • Green chili icon
    Green chili

    as neededsliced

  • Cilantro icon
    Cilantro

    as neededleaves of

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Coconut sugar icon
    Coconut sugar

    20 g (about 1 ⅝ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    40 g (about 2 ⅞ tablespoons)

  • Kaffir lime leaves icon
    Kaffir lime leaves

    6 (about 1 g)

  • Coconut cream icon
    Coconut cream

    400 g (about 1 ¼ cups)

  • Fish sauce icon
    Fish sauce

    20 g (about 1 ⅛ tablespoons)

  • Steamed rice icon
    Steamed rice

    as needed

    METHOD


  • 1. Cut the shark into large 10cm cubes and place into a stasher bag
  • 2. Make the curry paste by placing all ingredients into the Thermomix bowl
  • 3. Chop - approx 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 - approx 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 - approx 10 min, 100°C, reverse speed 2
  • 11. Add pineapple, capsicum and coriander
  • 12. Turn over the stasher bag
  • 13. Cook - approx 6 min, 100°C, reverse speed 2
  • 14. Serve curry over steamed rice and garnish with sliced green chilli and more fresh coriander leaves

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