Pineapple and Prawn Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This very simple dish relies on good quality fresh prawns and a sweet, ripe fresh pineapple. And the coconut milk and the ground nuts give it a beautiful, nutty, creamy taste.


  • 1 small ripe pineapple
  • 1 red and 1 green chilli pepper, seeded and chopped
  • 12 shallots, chopped
  • Half-a-dozen Brazil or macadamia nuts
  • 1 blade of lemon grass, chopped
  • 1 tablespoon finely chopped fresh root ginger
  • 3 tablespoons groundnut oil or ghee
  • 300 ml (½ pint) coconut milk
  • 350 g (12oz) cooked prawns, shelled and seasoned with salt
  • Fish sauce


Peel and core the pineapple, then cut the flesh into rough triangles. In a pestle and mortar or blender, grind together the chillies, shallots, nuts, lemon grass and ginger to make a seasoning paste.

Heat the oil or ghee in a wok or pan and fry the pounded mixture for a couple of minutes. Stir in the coconut milk. Bring to the boil, then add the pineapple and cook gently for about 5 minutes, until nearly tender. Add the prawns and a little fish sauce to taste. Heat through for a couple of minutes, then serve.