Nyonya prawn and pineapple curry

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From: Market Kitchen

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This recipe is classed as easy

Rating 3.70 / 5 (10 votes)

Prep time:
20 min
Cook time:
20 min

Chef Wan shares his beloved grandmother’s recipe for a traditional Malaysian curry, for only £2.13 per person


1. For the paste: put all the ingredients into a blender and blend (or use a pestle and mortar) until smooth.

2. Heat the oil and gently fry the finely ground paste for about 10 minutes, until fragrant.

3. Stir in the coconut milk, kaffir lime leaves, fish sauce, pineapple and salt and palm sugar, to taste, and simmer for 5 minutes.

4. Add the prawns and basil leaves, reserving a few for garnish, and simmer for another 2 minutes.

5. Serve with jasmine rice and garnish with reserved basil leaves.


  • 3 tbsp cooking oil
  • 500 ml coconut milk
  • 3 lime leaves, sliced thinly lengthways
  • 2 tbsp fish sauce, or to taste
  • ½ pineapples, peeled, cut into 3cm-thick slices, and cubed
  • palm sugar, to taste
  • 700 g large prawns, with tails intact
  • handfuls Thai basil, (selasih)
  • steamed Thai jasmine rice, to serve

For the paste

  • 10 red chilli
  • 2 stalks lemongrass, finely sliced
  • 1 cm piece galangal, peeled
  • 3 coriander roots
  • 2 tsp ground cumin
  • 1 tsp shrimp paste
  • 2 tsp ground turmeric
  • 4 candle nuts
  • 10 shallots, trimmed

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Latest Comment


very yummy, although I didn't have half the ingredients, but made do and it was delish...

Scottydog Scottydog  Posted 28 Feb 2011 9:21 PM

Absolutely delicious!!!!,

rubyL87295 rubyL87295  Posted 04 May 2010 9:11 AM