Penang Prawn Pineapple Curry Recipes

PENANG PRAWN & PINEAPPLE CURRY

Penang prawn & pineapple curry image

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

Provided by John Torode

Categories Dinner, Main course, Supper

Time 1h5m

Yield Serves 8, with other dishes

Number Of Ingredients 18

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"

Thai Prawn And Pineapple Curry,

This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

Provided by Rita1652

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomatoes
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns, about 3 inches long
2 -3 kaffir lime leaves, shredded
1 tablespoon Thai red chili pepper, slivered
15 fresh basil leaves

Steps:

Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
Stir to combine fully.
Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
Transfer to a serving dish and serve with steamed Thai jasmine rice.

Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9

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