ReceptnaptárPineapple and coconut prawn curry
Coconut and pineapple prawn curry is a bridge between Indian and Thai cooking: the balance of sweet, sour and hot from the curry paste, coconut milk and fruit isn't traditionally Indian, but inspired by India's coastal cuisines. It is ready in 25 minutes and feels festive.
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Ingredients
Method
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- Heat the thick top part of the coconut milk (about 150 ml) with the oil in a saucepan over medium heat for 2-3 minutes.
- Add the curry paste and garlic and fry, stirring, for 1-2 minutes until fragrant and the oil separates.
- Pour in the rest of the coconut milk and bring to the boil.
- Add the pineapple and cook for 3-4 minutes to soften.
- Add the prawns and cook for 3-4 minutes until pink and cooked through.
- Season with the sugar, fish sauce and lime juice (more sugar: sweeter; more fish sauce: saltier; more lime: tangier) and serve with coriander and rice.
Source: Wikibooks Cookbook – Pineapple Curry (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Add the prawns only at the end, as they cook in 3-4 minutes and turn rubbery if cooked longer.
- Fry the thick coconut cream with the paste: it gives a deeper flavour.
- Tune it to taste: sweet, salty, sour and hot should be in balance.
- The curry paste amount controls the heat.
Frequently asked questions
What can replace the prawns?
Chicken breast, fish or tofu.
Is tinned pineapple fine?
Yes, drained, in natural juice rather than syrup.
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More indian ideas
- Keralan coconut prawns with curry leaves
- Bengali mint and ginger baked fish
- Dal fry (Indian-style split pea dal)
- Chana masala (spiced chickpea curry)
- Rajma (red kidney bean curry)
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