Olive Magazine
Malaysian prawn and pineapple curry with crispy onions

Malaysian prawn and pineapple curry with crispy onions

Published: February 29, 2020 at 10:28 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Pineapples are abundant in Malaysia, and add sweet and sour notes to this savoury curry

Nutrition:
NutrientUnit
kcal379
fat26.2g
saturates15.6g
carbs15.2g
sugars12.4g
fibre2.9g
protein18.9g
salt1.2g
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Try this vibrant Malaysian prawn curry or check out more prawn curry ideas here.

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

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

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 here

Goan Prawn Curry Recipe
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