Sweet & hot prawn & pineapple curry

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• ljwarrington

  12 February 2008

  ljwarrington rated and commented on this recipe

  

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

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• ashleyt

  16 April 2008

  ashleyt rated and commented on this recipe

  

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

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• Tatjana

  23 December 2008

  Tatjana rated this recipe

  

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• bubblefish

  08 March 2009

  bubblefish commented on this recipe

  We didn't have the right kind of curry paste, and I think it showed! Tasted very strange, but not unpleasant. I'd make it again.

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• bubblefish

  08 March 2009

  bubblefish rated this recipe

  

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• janet

  04 July 2009

  janet rated and commented on this recipe

  

  I froze this and not sure if that gave rise to a slightly strange texture with the prawns. Loved the flavour so it was a bit of a pity,will make again but not freeze.

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• lseastwood

  22 January 2010

  lseastwood rated this recipe

  

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• cake!

  26 March 2010

  cake! rated this recipe

  

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• Stevie B

  07 July 2010

  Stevie B commented on this recipe

  The ingredients list asks for curry powder, but the method asks for paste? Even so, we used regular Indian curry powder and the taste was still very nice. It wasn't too hot at all, especially with the cooling pineapple.

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• EmSmith

  15 August 2011

  EmSmith rated and commented on this recipe

  

  This was just gorgeous! Massaman paste is notably different to generic Thai red curry paste and made a huge difference to the finished article. I also loved the sweetness of the pineapple against the hot and sour flavours of the chilli and limes. I was only catering for two so quartered the quantities. I also wanted to bulk it out a bit so I added some diced butternut squash and 200ml stock at the same time as the coconut milk and fish sauce and then simmered for about twenty minutes before continuing with the recipe as directed. Am under orders from 'im indoors to make this one again. Or else!

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• Debbie

  22 May 2012

  Debbie commented on this recipe

  This was lovely, I did not use massaman paste as I could not find any, so I used red thai paste, this was a definate hit with the family, the 5 chilli's added didnt make it as hot as I thought it would. yum yum

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• clarkey clarke

  18 January 2013

  clarkey clarke rated and commented on this recipe

  

  Very very tasty but quite hot. Will make again for sure but with less heat

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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 lemongrass stalks, peeled and cut into finger sized pieces
• 600g peeled raw tiger prawns

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 15 mins

Cook 15 mins

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 lemongrass stalks, peeled and cut into finger sized pieces
• 600g peeled raw tiger prawns

Per serving

304 kcalories, protein 16.0g, carbohydrate 16.0g, fat 20.0 g, saturated fat 14.0g, fibre 1.0g, sugar 4.0g, salt 1.31 g

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