prawn & pineapple curry

Prawn & Pineapple Curry

Prawn & Pineapple Curry has a sweet, sour, savoury and spicy flavour. The sweetness of the pineapple and sourness of tamarind balance the spices in this recipe.


  • 16 king sized prawns (shelled, leaving tails intact & deveined)
  • 1 pineapple (cut into Small chunks)
  • 1 can (270 ml) light coconut milk
  • 1 tbsp tamarind paste (add 1 tbsp of water and extract the juice)
  • 1 tsp salt
  • 1 tbsp palm sugar
  • Bunch of curry leaves

For the curry paste

  • thumb sized ginger (chopped)
  • 4 garlic cloves (chopped)
  • 1 tbsp fried shallots (or 4 cloves of fresh shallots)
  • 4 bunches of coriander roots (chopped)
  • 2 fresh chillies (chopped)
  • 3 candle nuts (chopped)
  • 1 tbsp turmeric powder
  • 1 tbsp sweet paprika
  • 1 tsp chilli powder
  • 1 tsp belachan chilli
  • 2 tbsp oil


1. Pound the ginger, garlic, shallot, fresh chillies, coriander roots and candle nut to a paste. Mix in the rest of the curry ingredients (except oil) into a curry paste.
2. Heat oil in a saucepan and fry the curry paste over low heat until the oil separates out. This may take 10-15 mins. Add more oil if curry paste appears dry.
3. Add tamarind juice, pineapple chunks, salt and palm sugar.
4. Pour in the coconut milk and 1 cup of water and bring the mixture to a slow boil.
5. Add prawns and return to the boil. Simmer till Prawns turn opaque. Do not overcook the prawns.
6. Serve with steamed rice or thin rice noodles

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