Pineapple Prawn Curry (Udang Masak Lemak Nenas)
A creamy Malaysian coconut curry where sweet pineapple and plump prawns simmer in a fragrant chilli-lemongrass rempah. Rich, tangy and best with steamed rice.
Nutrition· per serving · estimated
Ingredients13 items
Instructions
- 1
Cut the dried chillies, discard the seeds and soak them in hot boiling water for 20 minutes.
20:00 timer - 2
Blend the soaked chillies, shallots, garlic, candlenuts, lemongrass, turmeric, galangal and belacan into a smooth spice paste (rempah).
- 3
Heat ¾ cup of oil in a wok or pan.
- 4
Sauté the spice paste until it becomes drier and fragrant.
- 5
Transfer the sautéed paste to a cooking pot and add the water and pineapple pieces.
- 6
If the gravy is too thick, add a little more water. Simmer for about 15 minutes, until the pineapple releases its sweetness into the gravy.
15:00 timer - 7
Pour in the thick coconut milk and bring to a boil for 2-3 minutes.
3:00 timer - 8
Add the washed prawns and boil until they are cooked through.
- 9
Turn off the heat and serve hot with a plate of steamed rice.
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