Pineapple shrimp curry

5 from 3 votes

This slightly speeded-up adaptation of a traditional Nyonya curry is quick to make but full of flavor - a wonderful sweet-spicy combination.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Malaysian

Servings:

Calories: 610kcal

Author: Caroline's Cooking

2 shallots large, peeled and roughly chopped (giving about ¾ cup)
3 cloves garlic peeled and roughly chopped
1 tablespoon fresh ginger 1tbsp is approx 1.5in/5cm, peeled and roughly chopped
2 tablespoon macadamia nuts or raw cashews
2 tablespoon minced lemongrass (I used pre-prepared)
2 red chilis top removed, deseeded and roughly chopped - suggest hot but as suits taste, can add more
½ teaspoon turmeric powder
2 teaspoon fish sauce or half quantity of shrimp paste (belecan)

1 tablespoon vegetable oil
16 oz pineapple chunks in pineapple juice (16oz is 2x8oz cans)
¾ cup coconut milk
¾ lb raw shrimp prawns, weight without shell, fresh or frozen and defrosted, de-veined

Put all of the ingredients for the spice paste - shallots, garlic, ginger, macadamia/cashews, lemongrass, chilis, turmeric and fish sauce/shrimp paste - in a food processor or blender and puree until you have a fairly smooth, blended paste.
Warm the oil in a pan and fry the paste for around 5 min, stirring regularly so it doesn't stick.
Add the pineapple chunks and ½cup/120ml of the juice from the cans. Stir and cook for around another 5min then add the coconut milk.
Stir and cook for around 1-2min to warm through then add the shrimp/prawns. Simmer until the shrimp have changed color - they are opaque when cooked - and serve over rice.