Ingredients

  • Serves 4 people
  • 600 g tiger prawns

  • 1 pineapple

  • 1 inch galangal

  • 1 inch ginger

  • 1 cm turmeric

  • 6 shallots

  • 4 cloves garlic

  • 4 thai baby aubergines

  • 6 dried red chilies

  • 60 ml coconut milk

  • 4 bird’s eye chilies

  • 5 kaffir lime leaves

  • 120 ml water

  • 3 tbsp vegetable oil

  • 1 tbsp coarse salt

Log in to watch this premium content and more!
Recipe Courtesy of
Ili Sulaiman

Prawn and Pineapple Peranakan Curry

Fresh, succulent prawns and juicy, chunky pineapples are a match made in heaven for seafood lovers. Ili Sulaiman whips up this beautifully aromatic Prawn and Pineapple Curry on the coast of Thailand, bringing in some Thai inspiration into this Peranakan dish. While some of her ingredients are locally sourced, you can easily find close substitutes for them in your nearest supermarket. Pair this delicious curry with steamed white rice and dig into that sweet and spicy mix!
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Prepare the curry paste

    • Slice out the eyes of the pineapple and cut into bite size pieces. Cut Thai baby aubergines into wedges.
    • Peel of the skin of the galangal, turmeric and ginger.
    • In a mortar and pestle, pound galangal, turmeric and ginger until it turns into pulp. Add a pinch of coarse salt to help the ingredients break down.
    • Slice shallots and garlic, and adding them to the mortar little by little.
    • Add bird’s eye chillies for spice, to your taste.
    • Pound until you achieve a curry paste-like texture.

    | You can substitute Thai baby aubergines for regular aubergine or eggplant. Just make sure you cut the eggplant into small wedges, of similar size to the Thai aubergine wedges in the video.



  2. Prepare the prawns

    • Peel off the shells from the tiger prawns, keep the heads on.
    • Devein the prawns.
    • Season the prawns by sprinkling a pinch of coarse salt.
    Prepare the prawns


  3. Cook curry

    • In a pot, pour in vegetable oil on high heat.
    • Add in curry paste, dried chillies and stir on medium low heat.
    • Add in 60ml water to avoid the paste burning.
    • Squeeze the pineapple chunks so the juice comes out, before adding the pineapple into the pot.
    • Add Thai baby aubergine wedges and stir for 30 seconds.
    • Add the prawns.
    • Tear up some kafir lime leaves by hand, and toss them into the pot.
    • Add in 60ml coconut milk.
    • Add in 60ml water (not seen)
    • Once the curry starts to bubble, turn off the heat.


Plate and Serve!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 4 people
  • 600 g tiger prawns

  • 1 pineapple

  • 1 inch galangal

  • 1 inch ginger

  • 1 cm turmeric

  • 6 shallots

  • 4 cloves garlic

  • 4 thai baby aubergines

  • 6 dried red chilies

  • 60 ml coconut milk

  • 4 bird’s eye chilies

  • 5 kaffir lime leaves

  • 120 ml water

  • 3 tbsp vegetable oil

  • 1 tbsp coarse salt

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.