Pineapple, prawn and scallop curry recipe
 Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste. 1 tsp cumin seeds, lightly toasted2 tsp coriander seeds, lightly toasted1 lemongrass stalk, hard outer leaves removed, chopped1 tbsp chopped galangal1 lime (preferably kaffir), grated zest and juice only1 tbsp finely chopped garlic 1 large shallot, chopped3 tbsp chopped coriander root (alternatively use coriander stems)1 tbsp chopped fresh turmeric1 tsp ground turmeric1 tbsp chopped fresh ginger4 red Thai or bird’s-eye chillies2 tsp kaapi (dried shrimp paste)1 tbsp medium curry powder2 tbsp vegetable oil 1 tsp cumin seeds, lightly toasted 2 tsp coriander seeds, lightly toasted 1 lemongrass stalk, hard outer leaves removed, chopped 1 tbsp chopped galangal 1 lime (preferably kaffir), grated zest and juice only 1 tbsp finely chopped garlic 1 large shallot, chopped 3 tbsp chopped coriander root (alternatively use coriander stems) 1 tbsp chopped fresh turmeric 1 tsp ground turmeric 1 tbsp chopped fresh ginger 4 red Thai or bird’s-eye chillies 2 tsp kaapi (dried shrimp paste) 1 tbsp medium curry powder 2 tbsp vegetable oil 2 tbsp groundnut or vegetable oil3 tbsp Laotian curry paste (from above)300g/10oz raw prawns, peeled, cleaned and deveined200g/7oz scallops, coral removed2 tbsp fish sauce1 tbsp sugar4 kaffir lime leaves500ml/18fl oz coconut milk1 small pineapple, peeled and diced4 spring onions, cut into 2.5cm/1in pieceshandful of holy basil or ordinary basil leaves, plus extra to garnish 2 tbsp groundnut or vegetable oil 3 tbsp Laotian curry paste (from above) 300g/10oz raw prawns, peeled, cleaned and deveined 200g/7oz scallops, coral removed 2 tbsp fish sauce 1 tbsp sugar 4 kaffir lime leaves 500ml/18fl oz coconut milk 1 small pineapple, peeled and diced 4 spring onions, cut into 2.5cm/1in pieces handful of holy basil or ordinary basil leaves, plus extra to garnish 250g/9oz cherry tomatoes, halved1 cucumber, sliced1 bunch spring onions, finely sliced1 red chilli, sliced into long strips1 iceberg lettuce, sliced1 lemon, juice only 250g/9oz cherry tomatoes, halved 1 cucumber, sliced 1 bunch spring onions, finely sliced 1 red chilli, sliced into long strips 1 iceberg lettuce, sliced 1 lemon, juice only Method 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. 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 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. 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. 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. 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. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.