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Pineapple Curry With Prawns



This is a light and refreshing Pineapple Curry with Prawns, made from scratch using fresh chilies, shallots, turmeric, lemongrass, pineapple, and lots of fresh prawns. Last but not least, add some coconut milk to thicken and flavor the delicious and lushes curry sauce. Do give this recipe a try and enjoy!



*This is an updated post with a video cooking guide. (Previously posted on 01/03/10)

Pineapple Curry With Prawns

Ingredients

400 g Large Prawns, peeled
1 1/2 Cups Pineapple Chunks (about ½ of a Pineapple)
2 Stalks Lemongrass, lightly crushed
1 ¼ Cups Coconut Milk
¾ Cup of Water
2 Tbsp Peanut Oil
Sea Salt to taste

Spice Paste
6 (100 g) Fresh Red Chilies, seeded
10 Thai Bird’s Eye Chilies
8 (150 g) Shallots, peeled and coarsely chopped
2 Cloves of Garlic, peeled
¼ inch Fresh Turmeric or Ground Turmeric
3 to 4 Candlenuts

Method

Combine all the spice paste ingredients and blend into a smooth paste.

In a medium saucepan, heat the oil on a moderate heat and cook the spice paste together with the lemongrass until fragrant. (About 12 to 15 minutes)



Then add in the coconut milk and water. Bring the curry mixture to a boil and reduce the heat to simmer for about 15 to 20 minutes.



Add the pineapple and prawns and cook for another 5 minutes or until the prawn is cooked. Season the curry with sea salt.

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Comments

  1. ShelleJanuary 3, 2010 at 6:13 PM

    This looks absolutely scrumptious! Thank you for sharing--I'll have to try this. soon.

    Quick question: What variety of red chili do you use? (My local grocer stocks at least 3 that I can think of.)

    ReplyDelete
  2. Angie TeeJanuary 3, 2010 at 7:14 PM

    @ Shelle: Thanks for the comment. There's one type of red chili available during the winter season. It's red Jalapeno. (As shown on the first picture) The chili is not that spicy (hot) though.

    ReplyDelete
  3. AnonymousJanuary 3, 2010 at 7:44 PM

    NICE!! I love how you serve your curry with pineapple shell.

    ReplyDelete
  4. Deana SidneyJanuary 4, 2010 at 6:16 AM

    love the photo... so bright and alive... great presentation!

    ReplyDelete
  5. DocChuckJanuary 4, 2010 at 1:15 PM

    This looks like a winning recipe although I am not overly fond of 'curry'.

    We are going to try your Pineapple Curry with Prawns ASAP, because my wife, Dr. E. loves pineapple and prawns, although, like me, she does not normally like 'curry'.

    Thank you for sharing.

    ReplyDelete
  6. AnonymousJanuary 4, 2010 at 1:49 PM

    Hello from just past south of the border. The shrimp curry looks delish. I recently made a Chicken Kapitan Curry, it really made a difference when made from scratch. I enjoy reading your blog as well as all the sumptuous meals you've whipped up! Look forward to more mouth watering recipes. Happy New Year!

    Audrey

    ReplyDelete
  7. Angie TeeJanuary 8, 2010 at 11:06 PM

    @Ellie: Thanks dear :)

    @lostpastremembered : Thanks for the compliments.

    @DocChuck : I hope this curry will change your mind of "curry". I hope you like the recipe.

    @Our Lives in Food: Yes, it does make a different. Chicken Kapitan curry sounds good for this kind of weather. Thanks for the comments.

    ReplyDelete

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