Penang Prawn & Pineapple Curry

Penang Prawn & Pineapple Curry

A fragrant one-pot curry dish for a full Malaysian feast!
cooking time imageCooking time - 65 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients 

  • 100 gr fresh coconut
  • 2 tsp sunflower oil
  • 6 garlic cloves, crushed
  • thumb-sized piece ginger, crushed
  • 6 shallots, sliced
  • 1 pineapple, cut into chunks 
  • 2 cloves and star anise
  • ½ tsp cinnamon
  • 1 tbsp brown sugar
  • 24 large king prawns
  • 1 ½ tbsp mild curry powder
  • 400 ml can full fat thick coconut milk
  • White rice, to serve

Method

  • Toast the coconut in your frying pan and add the sunflower oil. Stir until it becomes a paste and add the garlic, ginger and shallots.
  • Cook on low heat for about 7 minutes. Scrape the bottom of the pan occasionally to remove any crust.
  • Add the pineapple, anise, cinnamon, brown sugar, king prawns, curry powder and coconut milk.
  • Simmer until prawns are cooked and serve with rice.

Ingredients 

  • 100 gr fresh coconut
  • 2 tsp sunflower oil
  • 6 garlic cloves, crushed
  • thumb-sized piece ginger, crushed
  • 6 shallots, sliced
  • 1 pineapple, cut into chunks 
  • 2 cloves and star anise
  • ½ tsp cinnamon
  • 1 tbsp brown sugar
  • 24 large king prawns
  • 1 ½ tbsp mild curry powder
  • 400 ml can full fat thick coconut milk
  • White rice, to serve

Method

  • Toast the coconut in your frying pan and add the sunflower oil. Stir until it becomes a paste and add the garlic, ginger and shallots.
  • Cook on low heat for about 7 minutes. Scrape the bottom of the pan occasionally to remove any crust.
  • Add the pineapple, anise, cinnamon, brown sugar, king prawns, curry powder and coconut milk.
  • Simmer until prawns are cooked and serve with rice.

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