A pan serving Penang prawn & pineapple curry

Penang prawn & pineapple curry

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 25 mins Cook: 40 mins


Serves 8

Rustle up this fragrant one-pot Malaysian curry with prawns and pineapple as a centrepiece for an informal dinner with friends. Serve with rice

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal380
  • fat28g
  • saturates13g
  • carbs20g
  • sugars15g
  • fibre6g
  • protein10g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


    For the toasted coconut

    • 100g fresh coconut flesh



      A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

    • 2 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the curry

    • thumb-sized piece ginger, peeled



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 6 garlic cloves, peeled
    • 1½ tbsp mild curry powder
    • 100ml sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 7 curry leaves
    • 1 cinnamon stick
    • 1 star anise
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 3 cardamom pods
    • 6 cloves



      The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

    • 6 shallots, thinly sliced lengthways



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 3 tbsp tamarind paste
    • 1 pineapple, peeled, cored and cut into chunks



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

    • 1 tbsp palm sugar or soft brown sugar
    • 400ml can full-fat thick coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 24 large raw king prawns, peeled
    • handful coriander leaves and cooked white or brown rice, to serve


    1. Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it’s still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.

    2. Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it’s just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.

    3. Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.

    4. When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    12th Feb, 2018
    Made this at the weekend. It’s a delicious sweet and sour curry that reminds me of curries I ate in Sri Lanka. We had some spices from our time there so swapped the tamarind paste for Goroka, but followed the recipe exactly aside from that.
    Emma Turnbull's picture
    Emma Turnbull
    19th Jan, 2018
    Amazing! I am not usually a massive curry fan, but I have now made this for family and friends 3 times. Everyone loves it (including me!). This recipe is an absolute keeper!!
    7th Dec, 2017
    Made this today and followed the recipe exactly and it turned out beautifully. Utterly delicious and truly would feed a crowd! Just do exactly as the recipe states, be patient with the curry paste mix and it's cooking time and don't leave the pan while you're toasting the coconut and all WILL be well.
    Jenet Peers's picture
    Jenet Peers
    16th Dec, 2017
    When do you remove the cinnamon stick and the cardamom pods? I am in the middle of following the recipe and I've decided 50 g mild curry powder too much so after a bit of research I'm using 3 tablespoonfuls. I am intending freezing it before adding the pineapple and prawns (I'm leaving the sugar out anyway). I think the preparation time presupposes you've got the coconut out of its shell and grated it! That took a while. Then browning the grated coconut also takes time and you can't leave it to brown on its own! 25 mins prep? I don't think so! More like 60 mins.
    29th Nov, 2017
    50g of curry powder seemed a lot on the scales....tastes very powdery even after more coconut cream and water?? Assuming 1 tablespoon is 10g, would 5 tablespoons be correct?? Sorry, posted as a comment first....
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.