Sweet & hot prawn & pineapple curry
By John Torode
Cooking time
Prep: 15 mins Cook: 15 minsSkill level
EasyServings
Serves 8 - 10A 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 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
Comments, questions and tips
Comments
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!