Nyonya Pineapple Prawn Curry
Nyonya Pineapple Prawn Curry is a fragrant Southeast Asian curry made with juicy prawns, sweet pineapple, creamy coconut milk, and a flavorful homemade rempah (spice paste). This aromatic curry offers the perfect balance of sweet, spicy, tangy, and creamy flavors and is traditionally served over steamed rice for a comforting meal.
Ingredients
- 6–8 large prawns, deveined (shells can be left on)
- 8–10 pineapple pieces (fresh or canned)
- 100–150 ml coconut milk
- Tamarind paste
Ingredients for Rempah (Spice Paste)
- 10–12 shallots
- 1 inch galangal
- 3–4 kaffir lime leaves
- 6–7 fresh or dried chillies (or a combination)
- ¼ inch fresh turmeric (or turmeric powder)
- 2–3 lemongrass stalks (bottom white portion)
- 1 tsp shrimp paste
- 4–5 garlic cloves
- 2 candlenuts (optional, not pictured)
Instructions
- Blend all the rempah ingredients together with a little water until smooth.
- Heat oil in a pan and fry the rempah paste for 3–4 minutes until aromatic.
- Add the coconut milk and simmer for 2–3 minutes.
- Add the pineapple pieces.
- Add water if you prefer a thinner curry.
- Simmer for another 2–3 minutes.
- Add the prawns and tamarind paste.
- Add sugar and salt, then adjust the seasoning to taste.
- Add the kaffir lime leaves.
- Serve hot over steamed rice.
Note
I sautéed the prawns separately in 1 teaspoon of oil before adding them to the curry, cooking them only until they turned translucent. This helps keep the prawns tender and prevents overcooking.
