Pineapple Prawn Curry
Pineapple prawn curry is prepared for special occasions such as Chinese New Years, family reunions, etc. Homemade curry paste using as Malaysian specific shrimp paste called Belacan is cooked until fragrant, then simmered with water, pineapple, then coconut milk. The shrimp are added at the last 2 minutes of cooking. I highly recommend using larger sized shrimp for this curry; at least 16-20ct. Smaller sized shrimp cook a lot faster and end up being over cooked in a curry sauce such as this. The larger ones will stay more tender and less chewy. Serve will steamed white rice.A helpful tip when using turmeric, fresh or powdered, when making a curry paste: unless you want your blender or food processor to be permanently dyed yellow, mix it into the rest of the paste ingredients in a separate bowl.
Equipment
- Food processor, immersion blender, or mortar and pestle.
Ingredients
Curry Paste
- 20 dried arbol chilies seeded
- 10 Chinese shallots
- 5 garlic cloves
- 2 stalks lemongrass bottom 4”, chopped
- 1 tbsp turmeric root grated
- 1 tbsp galangal minced
- 1 tbsp shrimp paste belacan
Pineapple Prawn Curry
- 3 tbsp vegetable oil
- 1 1/2 cups water
- 1/2 small pineapple cut into 1 1/2” chunks
- 1 1/2 cups coconut milk
- 1 lb 16-20ct. shrimp peeled and deveined
Instructions
- Soak the seeded dried chilies in boiling water for 15 minutes.
- Add all of the curry paste ingredients to a blender or food processor.
- Blend until smooth.
- Heat up cooking oil in a large sauce pan over medium high heat. Add n the curry paste. Cook for 3-4 minutes until fragrant.
- Add the pineapple and the water. Simmer for 15 minutes.
- Pour in the coconut milk. Simmer for 5 minutes.
- Add in the shrimp and cook for 2 more minutes.
