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. This is an Aussie site after all and if they are eating us we are paying it forward! You can sub in any fish.
Inspired by: https://tenina.com/recipes/thai-pineapple-and-shark-curryrecipe updated 12 Jan. 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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- Coriander
- 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 capsicum
- 1
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- Steamed rice
- as needed
-
- Green chili
- as needed
-
- Coriander
- as needed
-
- 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