Curry recipes Archives

Beans recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Curry recipes

Yellow vegetable curry

20 minutes

Prawn-and-pineapple coconut curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the curry paste, blend:

1 thick stalk lemongrass, thinly sliced
50 g shallots, chopped
4 garlic cloves, finely chopped
3 red chillies, chopped
2 green chillies, chopped
1 t ground turmeric
1 T hazelnuts
1 T water
3 T vegetable oil

For the curry:

1 small pineapple, peeled and diced
2 T palm sugar
4 Salt, to taste
4 tomatoes, quartered
1 x 400 g can coconut milk
500 g prawns, peeled, cleaned and deveined
Basmati rice, for serving
Spring onions, chopped into 2.5 cm lengths, to garnish

Method

Heat the oil in a wok and fry the curry paste over a medium heat for 5–8 minutes.

Add the pineapple and sauté for 2–3 minutes, then add the palm sugar, salt and 1 1⁄2 cups water. Bring to the boil, then simmer for 3–5 minutes or until the pineapple softens.

Add the tomatoes and cook for a further 2–3 minutes, then pour in the coconut milk. Bring back to the boil, stirring well. Add the prawns and simmer gently for a further 3–5 minutes, then serve with basmati rice, garnished with spring onion.

Cook's note: I love the sweetness and texture of grilled pineapple with prawns. The sauce has a fair bit of heat, but is balanced out nicely by the creamy coconut milk.

Discover more curry recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Three-bean potjie curry

Durban fish curry

Sweet potato dhal with yoghurt flatbread

Pealaffel in korma curry

Thali’s smoked tadka dhal

Burmese red curry

Camilla’s Asian curry

Zanzibar fish curry

Lamb curry and dumplings

Yellow vegetable curry

Prawn-and-pineapple coconut curry

Prawn-and-pineapple coconut curry

Ingredients

Method