Try this vibrant Malaysian prawn curry or check out more prawn curry ideas here.
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Ingredients
- vegetable oil 2 tbsp
- coconut milk 400ml tin
- pineapple 400g, cut into bite-sized pieces
- kaffir lime leaves 4, (see cook's notes below)
- raw peeled king prawns 350g
- fish sauce 1 tbsp
- lime 1, juiced
- red chilli 1, sliced to serve
- ready-made crispy fried onions to serve (see cook's notes below)
- cooked jasmine rice to serve
PASTE
- echalion shallot 1, chopped
- garlic 6 cloves, chopped
- ginger a thumb-sized piece, chopped
- lemongrass 2 sticks, chopped
- red chillies 2, chopped
- macadamia nuts a handful
- ground turmeric 1 tsp
Method
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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.
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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
- Kaffir 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 here
Nutritional Information
- Kcals 379
- Fat 26.2g
- Saturates 15.6g
- Carbs 15.2g
- Sugars 12.4g
- Fibre 2.9g
- Protein 18.9g
- Salt 1.2g
