Thai Pineapple and Shark Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 40mins
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- Serves
- 4
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- Calories
- 848
OK when you read shark, don't be afraid. You can sub in any fish.
Inspired by: https://tenina.com/recipes/thai-pineapple-and-shark-curryrecipe updated Jan 12, 2022
Ingredients
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- Red onion
- 1
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- Galangal
- 20 g
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- Green chili
- 2
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- Cilantro
- 2 handfuls
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- Lime
- 1
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- Lemongrass stalk
- 2
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- Lime
- 1
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- Pineapple
- 1
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- Red bell pepper
- 1
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- Steamed rice
- as needed
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- Green chili
- as needed
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- Cilantro
- as needed
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- Shark filet
- 400 g
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- Garlic clove
- 3
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- Coconut sugar
- 20 g
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- Extra virgin olive oil
- 40 g
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- Kaffir lime leaves
- 6
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- Coconut cream
- 400 g
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- Fish sauce
- 20 g
Tools
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TM5
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Varoma tray - tm5
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Stasher bag
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Tm5 bowl
Step preview
- Cut the shark into large 10cm cubes and place into a stasher bag
- Make the curry paste by placing onion, galangal, garlic, green chilli, cilantro, coconut sugar, lime and EVOO into the Thermomix bowl
- Chop with MC in place 10 sec, speed 7
- Put 1 tablespoon of the curry paste into the stasher bag with the fish, along with 3 kaffir lime leaves and 1 lemongrass stalk
- Refrigerate for at least 1 hour but up to 24 hours
- Cook the remaining curry paste for 7 min, varoma, speed 1
- Set aside until the fish has been sufficiently marinated
- 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
- Place the stasher bag into the varoma tray and set into position.
- Cook for 10 min, 100°C, reverse speed 2
- Add pineapple, capsicum and coriander
- Turn over the stasher bag
- Cook for 6 min, 100°C, reverse speed 2
- Serve curry over steamed rice and garnish with sliced green chilli and more fresh coriander leaves