One Pot: Penang Prawn & Pineapple Curry
Recipe cover image

One Pot: Penang Prawn & Pineapple Curry

Recipe info icon


Recipe info icon


20 min
Recipe info icon


40 min
For the toasted coconut
cinnamon stick
star anise
pineapple, peeled, cored and cut into chunks
palm sugar or soft brown sugar
1 tbsp
fresh coconut flesh
100 g
sunflower oil
2 tsp
For the curry
garlic cloves, peeled
Thumb-sized piece ginger, peeled
mild curry powder
12 tbsp
curry leaves
sunflower oil
100 ml
cardamom pods
shallots, thinly sliced length-ways
large raw king prawns, peeled
can full-fat thick coconut milk
400 ml
tamarind paste
3 tbsp
coriander leaves
cooked white or brown rice, to serve
How to cook
Toasted coconut:
  • Finely grate the coconut.
  • Toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat).
  • While it’s still warm, pound to a paste with the sunflower oil using a pestle and mortar.
  • Set aside.
Curry paste:
  • Finely grate or pound the ginger and garlic together using a pestle and mortar.
  • Make a loose curry paste by adding 75ml water to the curry powder.
  • Heat the oil in the wok until it’s just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
  • Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown.
  • Add the curry powder paste. This is the most important part of making the curry.
  • Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins.
  • Scrape the bottom of the pan occasionally to remove the crust.
  • When the oil has come to the top, add the tamarind paste, pineapple and sugar.
  • Pour in the coconut milk.
  • When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut.
  • Season the curry with salt, scatter over the coriander and serve with rice.
Shop ingredients