Pineapple Curry With Prawns

This is a light and refreshing Pineapple Curry with Prawns, made from scratch using fresh chilies, shallots, turmeric, lemongrass, pineapple, and lots of fresh prawns. Last but not least, add some coconut milk to thicken and flavor the delicious and lushes curry sauce. Do give this recipe a try and enjoy!


Pineapple Curry With Prawns
(Printable Recipe)

Ingredients

400 g Large Prawns, peeled
½ Pineapple, cut into chunks
2 Stalks Lemongrass, lightly crushed
1 ¼ Cups Coconut Milk
¾ Cup of Water
2 Tbsp Peanut Oil
Sea Salt to taste

Curry Paste
5 (95 g) Red Chilies, seeded
10 Thai Bird’s Eye Chilies
8 (200 g) Shallots, peeled and coarsely chopped
¼ inch Fresh Turmeric or Ground Turmeric

Method

Combine all the curry paste ingredients and blend into a smooth paste.

In a medium saucepan, heat the oil on a moderate heat and cook the curry paste together with the lemongrass until fragrant. (About 15 minutes)



Then add in the coconut milk and water. Bring the curry mixture to a boil and reduce the heat to simmer for about 15 to 20 minutes.



Add the pineapple and prawns and cook for another 5 minutes or until the prawn is cooked. Season the curry with sea salt.