Pineapple and Prawn Curry

Based on 7 ratings













This is a Thai Curry you will not get tired of, creamy yet sweet and tangy!

Let's start cooking!

Sliced pineapples

Step 1 - Slice pineapples and eggplant

  • Peel the pineapple and remove the core. Cut the pineapple into cubes or thick slices and set aside. Slice Thai baby eggplant into wedges.
Shallots, kaffir lime leaves and ginger blended in blender

Step 2 - Blend curry paste

  • In a blender, blend kaffir lime leaves, lemongrass, galangal, turmeric, ginger, 6 shallot, garlic and chili padi until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Peeled and deveined the prawns

Step 3 - Deshell and devein prawns

  • Remove shell and devein prawns, leaving the prawn heads intact. Set aside.
    Prawn heads are known to give extra flavour and sweetness to a dish
Cooked curry that has been well-blended in wok

Step 4 - Cook curry

  • In a pot on medium low heat, heat 3 Tbsp vegetable oil and fry curry paste for 10 minutes, until fragrant and oil separates from paste.
Chopped pineapples and eggplants in wok

Step 5 - Add pineapple and eggplants

  • Toss in pineapple chunks and Thai baby eggplants. Stir well for 1 minute and add ½ cup water. Simmer on medium low heat for 10 minutes.
Prawns, coconut milk and seasoning in mixture

Step 6 - Add prawns, coconut milk and season to taste

  • Add in prawns and coconut milk. Stir well and let it simmer for another 5 minutes, covered. Season with salt to taste and remove from heat.
    Do not overcook the shrimps as it will result in a rubbery texture

Plate and serve!

Chunky pineapples and prawn curry in a bowl

Transfer to serving bowl and garnish with large red chili slices. Serve hot

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