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Curried prawns with pineapple and rice

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon peanut oil or coconut oil
  • 1 lemongrass stalk, white part only, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 coriander roots, scraped clean, finely chopped
  • 1 1/2 tablespoons curry powder
  • 400ml can coconut milk
  • 400g pineapple, peeled, cored, chopped
  • 24 peeled green prawns, tails intact
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • Steamed rice, to serve
  • Fresh coriander leaves, to serve


  • 1
    Heat the oil in a wok over medium-high heat. Add the lemongrass, ginger and coriander root and cook, stirring, for 1 minute. Stir in the curry powder. Cook for 1 minute or until aromatic.
  • 2
    Slowly whisk in the coconut milk. Reduce the heat to low. Simmer for 10 minutes or until thickened. Add the pineapple and simmer for 5 minutes.
  • 3
    Stir in the prawns. Simmer for 2-4 minutes or until just cooked though. Stir in the sugar and fish sauce to season. Serve with the rice and top with the fresh coriander leaves.

Source: taste.com.au


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