Sweet & hot prawn & pineapple curry

Sweet & hot prawn & pineapple curry

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8 - 10

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

Nutrition and extra info

Additional info

  • Freezable if prawns are fresh
Nutrition info

Nutrition per serving

kcalories
304
protein
16g
carbs
16g
fat
20g
saturates
14g
fibre
1g
sugar
4g
salt
1.31g

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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Method

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.

Recipe from Good Food magazine, December 2005

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Comments

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clarkeyclarke's picture
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Very very tasty but quite hot. Will make again for sure but with less heat

palafrugell's picture

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

emsmith's picture
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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!

embloom's picture

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.

gervais's picture
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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.

bubblefish's picture
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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.

ashleythompson14's picture
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im aged 15, i cooked this dish and thoroughly enjoyed it 10/10.

ljwarrington's picture
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made it at a dinner party for four - very tasty!

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