Pineapple Prawn Curry

A spicy prawn curry sweetened with pineapple.

serves 4-6

Ingredients:

  • 3 Tbsp Cooking oil
  • 500 ml (16 fl oz / 2 cups) Coconut milk
  • 3 Kaffir lime leaves
  • 2 Tbsp Fish sauce
  • Salt, to taste
  • Sugar, to taste
  • 350 g (12 oz) Pineapple, sliced
  • 700 g (1½ lb) medium Prawns (shrimps), legs and feelers trimmed
  • a handful Thai sweet basil

Paste

  • 10 Red chillies
  • 2 stalks Lemon grass, tough outer leaves removed, ends trimmed and finely sliced
  • 1-cm (½-in) Galangal knob, peeled
  • 3 sprigs Coriander leaves (cilantro)
  • 3 Kaffir lime leaves
  • 10 Black peppercorns
  • 2 Tsp Ground cumin
  • 1 Tsp Dried prawn (shrimp) paste
  • 2 Tsp Ground turmeric



( Conversion Chart For Cooking )

Procedures:

  1. Pound ingredients for paste together until fine. Heat oil in a wok and sauté ground paste until fragrant. Stir in coconut milk.
  2. Add kaffir  lime leaves, fish sauce, salt, sugar and pineapple. Simmer over low heat until a layer of oil rises to the top.
  3. Add prawns and basil leaves and simmer for another 3 minutes. Serve hot with steamed white rice.

Check Out More

Thai Curries



Have You Tried These Other Best Thai Curry Recipe?

Chicken Fried Rice with Curry

Thai-Chicken-Fried-Rice-with-Curry

Most fried rice dishes are gently seasoned and this version has added curry and pepper. This makes a good accompaniment for grilled fish or meat and you can also add eggs and/or chicken for a more substantial dish just what I did in this version. Ingredients: serves 4 6 oz. […][...]

Thai Beef Curry with Coconut Milk

I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good. To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again […][...]

Leave A Comment...

*