Prawn & Pineapple Curry

Prawn & Pineapple Curry

Published on In | By |
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

The trick to this dish is finding the balance between the spice of the chillies and chilli powder and the sweetness of the pineapple. Whilst it looks like a large amount of spice in the ingredients, the pineapple juice and additional sweetness from the prawns counteracts the spice exceptionally well.

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$39.00 SGD

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Ingredients

  • 4 sticks of lemongrass
  • 4 large onions
  • 2 cloves of garlic
  • 3 thick slices of galangal
  • 3 candlenuts
  • 2 pieces of turmeric
  • 2 tbsp chilli powder
  • 5 fresh large red chillies
  • 70g prawn paste (belachan)
  • 1 tin (450g) of cubed pineapple and juice
  • good pinch of salt
  • 1 tbsp tamarind paste diluted in 1 cup of water
  • 8 - 10 large prawns

Instructions

  1. To make the curry paste, blend the lemongrass, onion, garlic, galangal, candlenuts, turmeric, chilli powder, fresh red chillies and prawn paste.
  2. Add a good glug of oil to a heated pan.
  3. Add the curry paste and fry until fragrant.
  4. Add the cubed pineapple and juice to the pan.
  5. Add a good pinch of salt.
  6. Continue to cook for another 10 minutes or until the oil starts bubbling to the surface.
  7. Add the tamarind water and continue to cook for another 10 minutes, until the curry has reduced.
  8. Add the prawns and continue to cook for another 5 minutes or until the prawns are cooked through.
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