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Malaysian prawn and pineapple curry with crispy onions

Two plates of Malaysian prawn and pineapple curry with crispy onions and chillies

Malaysian prawn and pineapple curry with crispy onions

Name: Malaysian prawn and pineapple curry with crispy onions
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 tbsp vegetable oil; 400ml tin coconut milk; 400g pineapple cut into bite-sized pieces; 4 lime leaves (see cook's notes below); 350g raw peeled king prawns; 1 tbsp fish sauce; 1 lime juiced; 1 red chilli sliced to serve; ready-made crispy fried onions to serve (see cook's notes below); cooked jasmine rice to serve; 1 echalion shallot chopped; 6 cloves garlic chopped; a thumb-sized piece ginger chopped; 2 sticks lemongrass chopped; 2 red chillies chopped; a handful macadamia nuts; 1 tsp ground turmeric

Adam Bush

Published: February 29, 2020 at 10:28 AM

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Serves 4

Easy

Total time: 45 mins

0 reviews

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Try this easy prawn curry, it takes under an hour for four people. Pineapples are abundant in Malaysia, and add sweet and sour notes to this savoury curry

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Alternatives

Complete the dish

Try this vibrant Malaysian prawn curry and check out more delicious prawn curries, such as our Goan prawn curry or prawn massaman curry. For another Malaysian dish, try our Hainan chicken rice.

Ingredients

Nutrition

2 tbsp vegetable oil
400ml tin coconut milk
400g pineapple

cut into bite-sized pieces
4 lime leaves

(see cook's notes below)
350g raw peeled king prawns
1 tbsp fish sauce
1 lime

juiced
1 red chilli

sliced to serve
ready-made crispy fried onions

to serve (see cook's notes below)
cooked jasmine rice

to serve

PASTE

1 echalion shallot

chopped
6 cloves garlic

chopped
a thumb-sized piece ginger

chopped
2 sticks lemongrass

chopped
2 red chillies

chopped
a handful macadamia nuts
1 tsp ground turmeric

Nutrition: per serving

kcal379
fat26.2g
saturates15.6g
carbs15.2g
sugars12.4g
fibre2.9g
protein18.9g
salt1.2g

Method

step 1

To make the paste, tip all of the ingredients and 50ml of water into a blender or food processor and whizz until completely smooth.
step 2

Heat the vegetable oil in a deep frying pan and tip in the paste. Cook gently for 15 minutes or until the shallot no longer smells raw. Tip in the coconut milk, pineapple and kaffir lime leaves, and simmer gently for 10 minutes. Stir in the prawns and cook gently for 5 minutes or until they just turn pink. Season with the fish sauce and lime juice. Sprinkle over the red chillies and crispy onions, and serve with rice.

Cook's notes

Lime leaves are from a Southeast Asian lime tree and add a vibrant citrus fragrance to dishes. Buy them and ready-made crispy onions from Waitrose, Ocado and Asian grocers.

Check out our best prawn curries...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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