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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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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!
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • 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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