Pineapple and Prawn Curry
Pineapple and Prawn Curry
Savor this quick and easy seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 600 grams - 800g large Tiger Prawns
  • 1 whole Pineapple
  • 4 Bird's eye chilli
  • 6 Shallots
  • 4 cloves Garlic
  • 1 centimeter Ginger
  • 1 centimeter Turmeric
  • 1 stick Lemongrass
  • 5 Kaffir lime leaves
  • 1 centimeter Galangal
  • 6 dried Chillies
  • 4 Thai Baby Aubergines
  • ¼ cup Coconut milk
  • ½ cup Water
  • 3 tablespoons Vegetable oil
  • Salt
  1. Slice out the eye of the pineapple and cut into bite size pieces. Cut Thai baby aubergines into wedges
  2. Peel of the skin of galangal, turmeric and ginger Pound it in a pestle and mortar until it turns into pulp
  3. Slice up shallot, garlic and bird's eye chilli Pound it in the pestle and mortar until it turns a curry paste liked texture
  4. Take the shell off from the prawns and devein. Keep the head on. Sprinkle on salt
  5. Peel the pineapple and remove the core. Cut the pineapple into cubes or thick slices and set aside. You will only need about 1 cup of cut pineapple for this recipe
  6. In a pot, pour in vegetable oil on high heat. Add in curry paste and stir it around on medium low heat. Add in ¼ water to avoid burning. Squeeze the pineapple to render some of the juice and toss in pineapple chunks. Add in Thai baby aubergines and stir it for 30 seconds. Add in prawns and stir it around. Pour in ¼ water. Tear and rub kaffir lime leaves in hand and toss it into the pot. Add coconut milk and salt to taste.
  7. Once the curry starts to bubble, turn off the stove and lightly mix the curry
  1. Chefs tip:
  2. Serve the pineapple and prawns curry with steam white rice

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