Home
Recipes
Penang prawn & pineapple curry

A pan serving Penang prawn & pineapple curry

Penang prawn & pineapple curry

Name: Penang prawn & pineapple curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 8, with other dishes
Cuisine: Asian
Ingredients: 100g fresh coconut flesh; 2 tsp sunflower oil; thumb-sized piece ginger peeled; 6 garlic cloves peeled; 1 ½ tbsp mild curry powder; 100ml sunflower oil; 7 curry leaves; 1 cinnamon stick; 1 star anise; 3 cardamom pods; 6 cloves; 6 shallots thinly sliced lengthways; 3 tbsp tamarind paste; 1 pineapple peeled, cored and cut into chunks; 1 tbsp palm sugar or soft brown sugar; 400ml can full-fat thick coconut milk; 24 large raw king prawns peeled; handful coriander leaves and cooked white or brown rice, to serve

John Torode

Save recipe

Serves 8, with other dishes

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.2 out of 5.24 ratingsRate

loading...

Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

No-fry Thai curry

A star rating of 4.3 out of 5.8 ratings

Thai pork & peanut curry

A star rating of 4.8 out of 5.418 ratings

Simple squash & lime pickle curry

A star rating of 4.4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

For the toasted coconut

100g fresh coconut

flesh
2 tsp sunflower oil

For the curry

thumb-sized piece ginger

peeled
6 garlic cloves

peeled
1 ½ tbsp mild curry powder
100ml sunflower oil
7 curry leaves
1 cinnamon stick
1 star anise
3 cardamom pods
6 cloves
6 shallots

thinly sliced lengthways
3 tbsp tamarind paste
1 pineapple

peeled, cored and cut into chunks
1 tbsp palm sugar

or soft brown sugar
400ml can full-fat thick coconut milk
24 large raw king prawns

peeled
handful coriander leaves

and cooked white or brown rice, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (8)

kcal380
fat28g
saturates13g
carbs20g
sugars15g
fibre6g
protein10g
salt0.4g

Method

step 1

Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it’s still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
step 2

Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it’s just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
step 3

Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
step 4

When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

Recipe from Good Food magazine, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.24 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now