Pineapple Prawn Curry

Mains
Peranakan
Seafood

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

3-4 Pax

Hear us out – pineapple absolutely belongs in this prawn curry. 

If you’ve tried Peranakan food, you would be able to recognise its flavour profile of sweet, sour and spicy anywhere. Pineapple prawn curry, known as Udang Masak Lemak Nanas is full of bright colours and easy to prepare for when your taste buds call for it.

The acidity cuts through the savouriness and spice of the curry, whilst the gentle sweetness rounds out the richness of the coconut cream – giving you a homemade curry that’s sweet, tangy and fragrant. 

Serve it hot with steamed white rice! 🍚

Ingredients

Adjust Servings
US / Metric

Spice paste

0.00
g
g
Shallots
0.00
g
g
Shallots
0.00
pcs
pcs
Red onion
0.00
pcs
pcs
Red onion
0.00
g
g
Garlic
0.00
g
g
Garlic
0.00
g
g
Lemongrass
0.00
g
g
Lemongrass
0.00
g
g
Blue ginger, or galangal
0.00
g
g
Blue ginger, or galangal
0.00
g
g
Turmeric
0.00
g
g
Turmeric
Salt
Salt
0.00
cup
cup
Water (for blending)
0.00
cup
cup
Water (for blending)

Gravy

0.00
ml
ml
Cooking oil
0.00
ml
ml
Cooking oil
0.00
cup
cup
Pineapple water
0.00
cup
cup
Pineapple water
0.00
tbsp
tbsp
Plum sauce
0.00
tbsp
tbsp
Plum sauce
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
ml
ml
Coconut cream
0.00
ml
ml
Coconut cream
0.00
g
g
Canned pineapple chunks
0.00
g
g
Canned pineapple chunks

Protein

0.00
g
g
Large prawns
0.00
g
g
Large prawns

Steps

1

Prepare spice paste by blending shallot, red onion, garlic, lemongrass, turmeric, blue ginger until it forms a smooth paste.
Prepare spice paste by blending shallot, red onion, garlic, lemongrass, turmeric, blue ginger until it forms a smooth paste.
Mark as completed

2

Heat oil in a wok/pan. Sauté the paste over medium heat until fragrant, slightly dry, and the oil starts to separate.
Heat oil in a wok/pan. Sauté the paste over medium heat until fragrant, slightly dry, and the oil starts to separate.
Mark as completed

3

Transfer the sautéed paste into a pot. Add water and pineapple chunks. Simmer for about 15 minutes until the broth takes on the sweetness of pineapple. Add a little more water if the gravy becomes too thick.
Transfer the sautéed paste into a pot. Add water and pineapple chunks. Simmer for about 15 minutes until the broth takes on the sweetness of pineapple. Add a little more water if the gravy becomes too thick.
Mark as completed

4

Stir in coconut milk to add creaminess, bring to a gentle boil for 2–3 minutes (do not overboil or it may split).
Stir in coconut milk to add creaminess, bring to a gentle boil for 2–3 minutes (do not overboil or it may split).
Mark as completed

5

Add in cleaned prawns. Boil just until they turn pink and are cooked through, about 3–4 minutes.
Add in cleaned prawns. Boil just until they turn pink and are cooked through, about 3–4 minutes.
Mark as completed

6

Turn off the heat. Serve hot with steamed white rice.
Turn off the heat. Serve hot with steamed white rice.
Mark as completed

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