Ingredients

  • Serves 4 people
  • 600 g large tiger prawns (remove shell with heads on)

  • 500 g fresh pineapple (diced)

  • 4 chilli padi (bird's eye chilli)

  • 6 shallots

  • 4 cloves garlic

  • ½ tbsp ginger

  • ½ tbsp turmeric

  • 1 lemongrass

  • 1 large red chilli (sliced)

  • 5 kaffir lime leaves

  • ½ tbsp galangal

  • 4 thai baby eggplant (substitute for regular eggplant)

  • ¼ cup coconut milk

  • ½ cup water

  • vegetable oil

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Recipe Courtesy of
Asian Food Network

Pineapple Prawn Curry

This is a Thai Curry you will not get tired of, creamy yet sweet and tangy!
  • Hard
  • 20 min
  • 30 min
  • 15 min
  • 6 steps
  • 6 Ingredients
  • Hard
  • 6 steps
  • 6 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Slice pineapples and eggplant

    • Peel the pineapple and remove the core. Cut the pineapple into cubes or thick slices and set aside. Slice Thai baby eggplant into wedges.


  2. Blend curry paste

    • In a blender, blend kaffir lime leaves, lemongrass, galangal, turmeric, ginger, 6 shallot, garlic and chilli padi until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
    Blend curry paste


  3. Deshell and devein prawns

    • Remove shell and devein prawns, leaving the prawn heads intact. Set aside.

    | Prawn heads are known to give extra flavour and sweetness to a dish



  4. Cook curry

    • In a pot on medium low heat, heat 3 tbsp vegetable oil and fry curry paste for 10 minutes, until fragrant and oil separates from paste.


  5. Add pineapple and eggplants

    • Toss in pineapple chunks and Thai baby eggplants. Stir well for 1 minute and add ½ cup water. Simmer on medium low heat for 10 minutes.


  6. Add prawns, coconut milk and season to taste

    • Add in prawns and coconut milk. Stir well and let it simmer for another 5 minutes, covered. Season with salt to taste and remove from heat.

    | Do not overcook the shrimps as it will result in a rubbery texture

    Add prawns, coconut milk and season to taste


Plate and Serve!

Transfer to serving bowl and garnish with large red chili slices. Serve hot

Plate and Serve!
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Ingredients
  • Serves 4 people
  • 600 g large tiger prawns (remove shell with heads on)

  • 500 g fresh pineapple (diced)

  • 4 chilli padi (bird's eye chilli)

  • 6 shallots

  • 4 cloves garlic

  • ½ tbsp ginger

  • ½ tbsp turmeric

  • 1 lemongrass

  • 1 large red chilli (sliced)

  • 5 kaffir lime leaves

  • ½ tbsp galangal

  • 4 thai baby eggplant (substitute for regular eggplant)

  • ¼ cup coconut milk

  • ½ cup water

  • vegetable oil

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