• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 400g large prawns, keep shells intact
  • 200g half-ripe pineapple, cubed
  • Ground spice ingredients (combine):
  • 1 1/2 tbsp chilli paste
  • 1 tbsp fish curry powder
  • 1/4 tsp ground turmeric
  • 2cm slice galangal
  • 1 stalk lemon grass
  • 3/4 tsp belacan stock granules
  • 4 shallots
  • 2 cloves garlic
  • 2 tbsp oil
  • 1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
  • 1/2 tsp salt or to taste
  • 1/2 tsp fish stock granules
  • 1/4 tsp sugar (optional)


  1. Heat oil in a saucepan, fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft add prawns and cook for two to three minutes.
  2. Add thick coconut milk and seasoning and allow to boil for two to three more minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.

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