Pineapple Prawn Thai Curry with Turmeric and Cordyceps Mushroom

Pineapple Prawn Thai Curry with Turmeric and Cordyceps Mushroom (Gluten Free, Paleo, Dairy Free)

Ingredients:

• 1 lb prawns peeled and deveined
• 1-2 cups pineapple cut into small pieces
• 1/2 white onion chopped
• 1 red bell pepper thinly sliced
• 1 stalk lemongrass cut into pieces
• 1 tsp Teelixir Mushroom Turmeric Latte (Turmeric, Black Pepper, Cordyceps mushroom, Ginger and Cinnamon)
• 2 tsp curry powder
• 3-4 tbsp tomato paste
• 1 tbsp honey
• 1 cup chopped zucchini
• 1 can coconut milk
• Salt to taste
• Steamed rice (optional)
• Cilantro for serving

Directions:

1. Preheat a large saucepan and add 1 tbsp of coconut oil over low-medium heat. Add onions, curry powder, turmeric mushroom blend, lemongrass stalks, and a pinch of salt. Cook for about 5 minutes.
2. Add the sliced red pepper, pineapple, zucchini, and cook for a few more minutes.
3. Add coconut milk, honey and tomato paste. Mix in well and bring to a boil. Add prawns and adjust seasoning if needed. Lower heat to a simmer. Cook for 1 minute or until prawns is slightly opaque. Remove from heat.
4. Garnish with fresh cilantro and serve with a side of rice or quinoa if desired. Enjoy your delicious Thai prawn pineapple curry with turmeric mushroom blend!



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