How To Make Penang Prawn & Pineapple Curry
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Serves:
Ingredients
- 500g prawns, peeled and deveined
- 1 cup pineapple chunks
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 2 red chillies, sliced
- 1 tbsp Penang curry paste
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh cilantro, for garnish
- Steamed rice, for serving
Instructions
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Heat some oil in a large pan and sauté the onion, garlic, ginger, and chillies until fragrant.
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Add the prawns and cook until they turn pink and are cooked through.
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Add the Penang curry paste and stir well to coat the prawns.
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Pour in the coconut milk, fish sauce, and brown sugar. Stir until well combined.
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Add the pineapple chunks and simmer for 10-15 minutes, until the flavors are well blended.
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Serve the Penang prawn & pineapple curry over steamed rice, garnished with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 11g
- Cholesterol : 200mg
- Sodium : 700mg
- Total Carbohydrates : 15g
- Dietary Fiber : 2g
- Sugar : 10g
- Protein : 30g
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