Malaysian prawn and pineapple curry

    40 min

    This is really quick to make, yet very authentic-tasting. Although creamed coconut is a rich source of fat, this recipe uses much less than is usually found in Malaysian and Thai recipes. Serve with rice noodles or rice.


    6 people made this

    Ingredients
    Serves: 4 

    • 2 onions, roughly chopped
    • 2 garlic cloves
    • 2 tbsp sunflower oil
    • 1 large fresh red chilli, halved, seeded and thinly sliced
    • 1 tsp ground cumin
    • 1 tsp white pepper
    • 1 tsp turmeric
    • 2 tsp ground coriander
    • 450 ml (15 fl oz) fish stock
    • 2 tbsp fish sauce
    • 1 tbsp soft brown sugar
    • 55 g (2 oz) creamed coconut
    • 500 g (1 lb 2 oz) raw tiger prawns
    • 250 g (9 oz) fresh pineapple flesh, cored and chopped
    • 2–3 spring onions, cut into short lengths, then shredded
    • seeds of 1 pomegranate to garnish

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Tip the onions and peeled garlic into a food processor and process to a smooth purée. Alternatively, very finely chop the onions and garlic with a sharp knife.
    2. Heat the oil in a large non-stick pan and fry the onion mixture for about 10 minutes or until softened and beginning to colour. Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
    3. Add the chilli and all of the spices to the pan and stir to mix with the onions. Pour in the fish stock and add the fish sauce, sugar and creamed coconut. Mix well. Cover and leave to simmer gently for 10 minutes.
    4. Meanwhile, peel the tiger prawns, leaving the last tail section on each one, if you like.
    5. Stir the prawns into the sauce and cook very gently, uncovered, for 3–4 minutes or until they turn from bluey-grey to pink. Take care not to overcook or they will toughen.
    6. Stir in the pineapple and spring onions. Cook for just 1 minute to warm the pineapple through. Sprinkle with the pomegranate seeds, and serve.

    Some more ideas

    For a spicy fish satay, replace the prawns with 450 g (1 lb) skinless cod fillet, cut into cubes, and substitute crunchy peanut butter for the creamed coconut. * Many supermarkets stock Thai fish sauce in their ethnic range, but if you can't track it down you can use a light soy sauce instead.

    Plus points

    Prawns are an excellent source of vitamin B12 and a good source of selenium which works with vitamin E to promote normal body growth and fertility. As an antioxidant selenium is also believed to help in the fight against cancer. * Onions and garlic are not just a valuable asset in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that they lower blood cholesterol and so reduce the risk of coronary heart disease. They also prevent blood clotting and are a natural decongestant. So include onions and garlic in your cooking as much as possible.

    Each serving provides

    B12, E * C, niacin, copper, iron * B1, B2, B6, calcium, potassium, selenium, zinc

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