Prawn and Pineapple Curry | nyonya curry recipe
This Nyonya prawn and pineapple curry is simply the easiest, quickest and nicest curries you can make at home!
Ingredients
01. 5g shrimp paste
02. 2-5 chilli peppers
03. 5 shallots
04. 3 garlic cloves
05. 15g galangal
06. 2 to 3 tsp turmeric powder
07. 2 tsp lemongrass paste
08. 6 macadamia nuts
09. can of coconut milk
11. 100 ml water/stock
12. can of pineapple cubes
13. 200g-300g prawns
14. 2 tsp sugar
15. 2 to 3 tsp tamarind paste
16. lime zest
Pineapple prawn curry is a must-try dish of Nyonya cuisine (where Chinese culinary influences combine with the distinct spices and cooking techniques used by the Malay/Indonesian community).
In the Malay language, it is known as ‘udang masak lemak nanas’ which translates to ‘prawn cooked in creamy pineapple’. This curry combines sweet, savoury, tangy and spice all in one dish! Best of all, it can be made in about 30 minutes - it is easily one of the quickest curries you can make and essential for your culinary repertoire.
I have adapted the recipe for a modern and busy Western audience. I will be using a food processor instead of a mortar and pestle. And I will change some of the ingredients which are difficult to obtain in the West. For example, I will be using macadamia nuts instead of candlenuts and the zest of a lime instead of kaffir lime leaves. I will be using lemon grass paste instead of fresh lemon grass. However, I will be using fresh galangal as that is available from my local Sainsburys although you can also buy a galangal paste.
For more super easy recipes such as delicious nonya prawn and pineapple curry, please subscribe to Supa Eazi Recipes: https://www.shorturl.at/ouwO5
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Timestamps:
0:00 Introduction
0:36 Ingredients
1:21 Preparation
2:29 Preparing the prawns
3:27 Cooking Method
5:40 Serving Suggestion
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MUSIC
Asleep with the Sun - Unicorn Heads
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