Sweet & hot prawn & pineapple curry

Sweet & hot prawn & pineapple curry

A rich and fragrant prawn curry, ready to eat in just half an hour

Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Freezable

Freezable if prawns are fresh

Method

  1. In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

Per serving

304 kcalories, protein 16g, carbohydrate 16g, fat 20 g, saturated fat 14g, fibre 1g, salt 1.31 g

Recipe from Good Food magazine, December 2005.

Latest comments and suggestions

  • 12 February 2008

    ljwarrington rated and commented on this recipe

    4 stars

    made it at a dinner party for four - very tasty!

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  • 16 April 2008

    ashleyt rated and commented on this recipe

    5 stars

    im aged 15, i cooked this dish and thoroughly enjoyed it 10/10.

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Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Freezable

Freezable if prawns are fresh

Ingredients

  • 1 tbsp vegetable oil
  • 4 tbsp massaman curry powder
  • 2 tbsp palm sugar , or soft brown sugar
  • 2 tsp turmeric
  • 1 tbsp fish sauce
  • 2x 400ml cans coconut milk
  • 1 small pineapple , peeled and chopped into chunks
  • 10 dried kaffir lime leaves, torn or juice of half a lime
  • 5 red chilli , chopped
  • 3 lemon grass stalks, peeled and cut into finger sized pieces
  • 600g peeled raw tiger prawns
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Per serving

304 kcalories, protein 16g, carbohydrate 16g, fat 20 g, saturated fat 14g, fibre 1g, salt 1.31 g

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