Red curry prawn skewers with pineapple and cucumber salad Recipe - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp red curry paste
• 1 cup coconut cream
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 1/2 Tbsp brown or coconut sugar
• 2 cloves garlic, crushed
• 2 1/2 cm piece ginger, finely grated
• 1 1/2 Tbsp vegetable oil
• 500g medium to large prawns, peeled and deveined, tails intact
• Steamed rice (optional), to serve
• Metal skewers or soaked bamboo skewers
• Pineapple and cucumber salad
• 2 lebanese cucumbers, peeled, halved lengthways
• 1 pineapple, peeled, cut into small cubes
• 1 birdseye chilli, thinly sliced (optional)
• 1/3 cup white wine vinegar
• 2 Tbsp caster sugar
• 1/2 tsp salt
• 1/2 bunch coriander, leaves picked