Name: Sweet & hot prawn & pineapple curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 4 tbsp massaman curry powder; 2 tbsp palm sugar or soft brown sugar; 2 tsp turmeric; 1 tbsp fish sauce; 2x 400ml cans coconut milk; 1 small pineapple peeled and chopped into chunks; 10 dried kaffir lime leaves, torn or juice of half a lime; 5 red chilli chopped; 3 lemongrass stalks, peeled and cut into finger sized pieces; 600g peeled raw tiger prawn

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Sweet & hot prawn & pineapple curry

Sweet & hot prawn & pineapple curry

John Torode

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.16 ratingsRate

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A rich and fragrant prawn curry, ready to eat in just half an hour

Freezable (Freezable if prawns are fresh)

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
4 tbsp massaman curry powder
2 tbsp palm sugar

or soft brown sugar
2 tsp turmeric
1 tbsp fish sauce
2x 400ml cans coconut milk
1 small pineapple

peeled and chopped into chunks
10 dried kaffir lime

leaves, torn or juice of half a lime
5 red chilli

chopped
3 lemongrass

stalks, peeled and cut into finger sized pieces
600g peeled raw tiger prawn

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Nutrition: per serving

kcal304
fat20g
saturates14g
carbs16g
sugars4g
fibre1g
protein16g
salt1.31g

low

Method

step 1

In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

Recipe from Good Food magazine, December 2005

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A star rating of 4.4 out of 5.16 ratings

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