with Charred Pineapple Curry with Molokai Sweet Potato
Grilled Prawn Recipe by: Ryan Luckey, Executive Chef at Pineapple Grill
- 1 tbl sambal
- 1 tbl fresh grated ginger
- 1 tbl chopped garlic
- ¼ cup chopped mint
- ¼ cup bruised lime leaf
- ¾ cup blended olive oil
Thai Yellow Curry Sauce
Yield: 5-6 cups, strained
- 6 cups unsweetened coconut milk
- 2 tbl yellow thai curry paste
- 2 tbl green thai curry paste
- 1 tsp turmeric
- 5 lime leaves
- 1 stalk chopped lemon grass
- 1 tsp chopped fresh ginger
- 2 tbl white sugar
- 2 tbl asian fish sauce
- ½ cup Thai basil leaves
- 1 tbl olive oil
- ¼ cup cornstarch (a few drops of water to make a slurry, this will thicken your sauce)
- salt to taste
Molokai Sweet Potato
- 4-5 pieces sweet potato, peeled
- ½ cup heavy cream
- 2 tbl unsalted butter
- salt and pepper
Method: Rough chop lemongrass, ginger and lime leaves, add olive oil to a medium heat sauce pot, add chopped aromatic(lime leaf, lemongrass etc.), sauté 10 seconds or so, add yellow and green curry paste, work for another 20 seconds or so, add sugar, deglaze with fish sauce, add coconut milk, bring to a simmer and turn to low for 15 mins. Add thai basil leaves and steep for another 3-5 mins. With your sauce still at simmer, add cornstarch slurry to thicken your sauce, for a thicker sauce, repeat the slurry procedure. Season with salt and pepper, strain through a fine mesh strainer or chinois.
Molokai Sweet Potato
Boil potatoes until soft, using a electric hand mixer, whip potatoes, add cream and butter to desired consistency, season with salt and pepper.
Ingredients: 1 fresh Maui Gold Pineapple, crown and skin off, cored
Cut pineapple in half lengthwise, remove core, and slice pineapple into long strips, place on BBQ and grill until you see a nice caramelized “charr” to the fruit, let cool, and dice into fine pieces, use as a garnish to your curry dish.
I used Markea Blue Prawns for the event. In my restaurant, we only use wild caught Mexican white shrimp, try not to use black tiger shrimp from Asian shrimp farms. Using frozen sugarcane swizzle sticks, skewer shrimp, marinate shrimp for 1-3 hours, remove from oil mixture and place on a hot BBQ grill, for about 2-3 minutes each side, until nice and pink, season with salt and pepper, reserve.
To plate: Use your artistic talents to present your dish, the sauce, potato and flavored shrimp go beautifully any way you want them to look! Have fun and enjoy!