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

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!

Difficulty: Hard

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Steps: 6 steps
6 Ingredients

Difficulty: Hard
Steps: 6 steps
6 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Instructions

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.

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.

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

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.

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.

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

Plate and Serve!

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

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Name: Pineapple Prawn Curry
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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