This Prawn Pineapple Curry is another must try dish when you explore Peranakan cuisine.This is a classic comfort food in every Peranakan household.
The sweetness from the pineapple and prawns, the creaminess from the coconut milk and the spiciness from the chilli paired with extra zing from different herbs and spices, all of which comes together harmoniously.
Complement this dish with Sambal Belacan on the side, you will be amazed at all the different notes found in this delectable marriage of flavours and ingredients.
The whole concoction makes this prawn curry easily one of the best curries you may have tasted! This dish will guarantee to please and satisfy your palate. You are welcome, tastebuds!
Spicy Nyonya Level
- 250g Prawns*
- 1/2 Pineapple (size does not matter) - slice lengthwise then wedge
- 110ml Coconut Milk
- 150ml Water
*You can swap the Prawns with a variety of Seafood.
Amount: 100g pastes
Cooking Time: 15-20 minutes
Serves: 4 servings
Stir fry Agak Agak Nyonya Masak Lemak Nanas Paste with pineapple for 5 minutes or till tender.
Add water, let it simmer for 5 minutes on medium heat.
Add coconut milk and prawns. Simmer till prawns are cooked. Add sugar/salt to taste. Remove the pot from direct heat once prawns are cooked.
How to Eat
Best served with rice and a dollop of Sambal Belacan with a side of Salted Fish.
Palm Oil, Onions, Sugar, Dried Chilli, Lemongrass, Turmeric, Salt, Candlenut, Dried Shrimp Paste and contains Monosodium L-glutamate as permitted flavour enhancer
Non-refrigerated : 1 year
Refrigerate after opening