The BBC Good Food logo
Sweet & hot prawn & pineapple curry

Sweet & hot prawn & pineapple curry

By
A star rating of 4.3 out of 5.13 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

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

  • Freezable (Freezable if prawns are fresh)
Nutrition: per serving
HighlightNutrientUnit
kcal304
fat20g
saturates14g
carbs16g
sugars4g
fibre1g
protein16g
low insalt1.31g
Advertisement

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 prawn

Method

  • STEP 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.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content