Main Meals

Prawn-and-pineapple coconut curry

20 minutes
25 minutes
Wine/Spirit Pairing
Bouchard Finlayson Missionvale Chardonnay

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  • 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

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.

Sharon Mbonambi

Recipe by: Sharon Mbonambi

Sharon Mbonambi is a senior product developer and catering manager at Woolworths. She has worked at Woolies for over 20 years. She comes from Durban.

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