Pineapple and Prawn Curry with Coconut

Name: Pineapple and Prawn Curry with Coconut (Nenas Lemak)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Malaysia
Ingredients: ½ small just-ripe pineapple (about 250 g/8 oz); 4 tablespoons oil; 200 g (7 oz) medium fresh prawns, peeled and deveined; 1½ cups (375 ml) thick coconut milk or ¾ cup (175 ml) coconut cream mix with ¾ cup (175 ml) water; 1½ cups (375 ml) thick coconut milk or ¾ cup (175 ml) coconut cream mix with ¾ cup (175 ml) water; 1½ cups (375 ml) thick coconut milk or ¾ cup (175 ml) coconut cream mix with ¾ cup (175 ml) water; ¾ teaspoon salt; ½ teaspoon turmeric powder; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 6 red chillies, sliced; 8 shallots, peeled and halved; 2 cloves garlic, peeled and halved; ½ teaspoon belachan (dried prawn paste); ½ teaspoon belachan (dried prawn paste)

Nenas Lemak

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Pineapple perfectly complements the prawns and spices as shown in this piquant curry.

Ingredients

½ small just-ripe pineapple (about 250 g/8 oz)
2 cups (

Asia
Malaysia
Fish course
Pescatarian
Gluten-free

Method

Peel the pineapple and discard the eyes. Quarter the pineapple, remove the fibrous core and rinse in water. Slice the flesh into long thick strips, then cut into small triangular pieces.
Grind the Spice Paste ingredients in a blender with ¼-½ cup (60-125 ml) water to keep the blades turning. Heat the oil in a saucepan over medium heat and stir-fry the Spice Paste