Nyonya Pineapple Prawn Curry (Udang Masak Nanas)
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Ingredients
- 500 g raw king prawns, peeled
- 400 g tinned pineapple chunks in juice
- 300 ml tinned coconut milk
- 4 shallots
- 3 garlic cloves
- 5 dried red chillies
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 24.3 g
- Carbohydrate
- 21.2 g
- of which sugars
- 16.5 g
- Fat
- 22.1 g
- of which saturates
- 13.2 g
- Fibre
- 3 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the pineapple chunks, reserving the juice.
- 2
Blend the shallots, garlic, dried red chillies and ground turmeric to a paste.
- 3
Heat the vegetable oil in a large pan and fry the paste for 5-6 minutes until fragrant.
- 4
Pour in the coconut milk and the reserved pineapple juice and bring to a simmer for 5 minutes.
- 5
Add the pineapple chunks and prawns and simmer for 3-4 minutes until the prawns are pink and opaque all the way through.
- 6
Serve with steamed rice.
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