Sweet & hot prawn & pineapple curry

Sweet & hot prawn & pineapple curry

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(12 ratings)

Prep: 15 mins Cook: 15 mins


Serves 8 - 10
A rich and fragrant prawn curry, ready to eat in just half an hour

Nutrition and extra info

  • Freezable if prawns are fresh

Nutrition: per serving

  • kcal304
  • fat20g
  • saturates14g
  • carbs16g
  • sugars4g
  • fibre1g
  • protein16g
  • salt1.31g
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  • 1 tbsp vegetable oil
  • 4 tbsp massaman curry powder
  • 2 tbsp palm sugar, or soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp turmeric
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2x 400ml cans coconut milk
  • 1 small pineapple, peeled and chopped into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 10 dried kaffir lime leaves, torn or juice of half a lime



    The same shape, but smaller than…

  • 5 red chilli, chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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.

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Comments (8)

clarkeyclarke's picture

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

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

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

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

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

ljwarrington's picture

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

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