Prawns with Pineapple in Spicy Gravy

Kari Udang Bernanas Thai

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Vegetable oil 85 ml ( fl oz / cup)
  • Store-bought coconut cream


  • Combine ingredients for spice paste in a food processor and blend until smooth.
  • Heat oil in wok and fry the spice paste over low heat until the oil surfaces.
  • Add coconut cream, palm sugar and pineapple. Bring to the boil and simmer for 5 minutes.
  • Put in the prawns, basil leaves, lime juice, salt and sugar to taste. Cook for a further 5 minutes