Pumpkin Pineapple Prawn (and More) Curry

Enough for leftovers

• 1 small pumpkin, peeled and cubed
• 1 pineapple, diced
• 10 large pawns, raw, unshelled
• 10 mussels
• 5 large (sea) scallops
• 1 onion, chopped
• 2 C brown jasmine rice
• 2 cloves of garlic
• 3 small carrots, chopped
• 2 cans of coconut cream
• 2 tsp tumeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp sugar (palm sugar if you have it)
• 1 stalk lemon grass, crushed and chopped
• 5 kefir leaves
• 10 curry leaves
• 1 bottle of french rose
• 1/4 bunch cilantro

Directions:

1. Skin the pumpkin and cut it into 1 inch cubes.
2. Cut the pineapple into small pieces.
3. Start the rice in the rice maker.
4. Skin the prawns and remove the legs. Keep the tail on.
5. Heat canola oil in large pot. Add onions. Cook until soft.
6. Now would be a good time to try the rose.
7. Add garlic & carrots. Cook 1 minute more.
8. Add the spices and red curry paste. Cook 1 minute more.
9. Add the coconut creme, fish sauce, sugar, lemon grass, kefir and curry leaves and stir.
10. Add pumpkin cubes. Reduce heat to simmer and cook for 15-20 minutes, until pumpkin is soft.
11. Add water if the curry sauce starts to dry out.
12. Add the prawns, mussels, scallops and pineapple, and turn up the heat.
13. Cook for 3 minutes until the seafood is done.
14. Serve in top of rice. Top with a little cilantro.

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