Pineapple, prawn and scallop curry
Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste.
For the Laotian curry paste
For the pineapple, prawn and scallop curry
For the salad
For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.
For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.
For the salad, place all the ingredients in a large bowl and gently toss.
To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.