Here is a classic Nonyan-style dish that combines their signature seafood in an Indian-inspired curry. The dish gets its spicy goodness from a traditional blend of curry spices, including garlic and turmeric. The flavorful gravy is enhanced with fragrant lemongrass, coconut milk, and sweet pineapple. When the ingredients are sautéed and thickened, the fresh prawn is added and cooked to perfection. This curry is delicious over a bed of simple steamed rice. Smart Recipes, Asian Recipes, Seafood Recipes, Recipes Seafood Asian Pineapple Prawn Curry (Udang Masak Lemak Nenas) Pineapple Prawn Curry (Udang Masak Lemak Nenas) Recipe | CHEFBear.net PT40M Serves 4 15 N/A To 20 Dried Small Red Chilies 10 N/A Shallots 4 Cloves Garlic 2 N/A Candlenuts 2 N/A Stalks Lemongrass 1 Teaspoon Turmeric Powder N/A 1/2-Inch-Long Galangal 1 Tablespoon Asian Shrimp Paste 3 Cups Water 1/2 Medium Ripe Pineapple 1 Cup Coconut Milk 12 Large Shell On Prawns In the bowl of a large food processor, combine rehydrated chilies (with about 1/3 - 1/4 cup of the rehydrating water), shallots, garlic, candlenuts, lemongrass, turmeric, galangal and Asian shrimp paste and process until a thick sauce is formed. Heat oil in a large Dutch oven, and cook the prepared curry paste until it is fragrant and thick. Add water and pineapple chunks to the curry sauce, and simmer for 15 minutes. If the mixture becomes too thick, thin out with a 1/4 cup of water until the desired consistency is achieved. Add coconut milk, and boil the sauce for three minutes. Add the prawns, and boil for two to three minutes. Turn off the heat and cover for another ten minutes. Serve with a side of simple steamed rice.

Pineapple Prawn Curry (Udang Masak Lemak Nenas)

Pineapple Prawn Curry (Udang Masak Lemak Nenas) Recipe


Here is a classic Nonyan-style dish that combines their signature seafood in an Indian-inspired curry. The dish gets its spicy goodness from a traditional blend of curry spices, including garlic and turmeric. The flavorful gravy is enhanced with fragrant lemongrass, coconut milk, and sweet pineapple. When the ingredients are sautéed and thickened, the fresh prawn is added and cooked to perfection. This curry is delicious over a bed of simple steamed rice.

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Recipe Information

Flavor Profile

Asian

Protein

Seafood

Category

Main Dishes

Serves

4

Total Time

40 Minutes

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Ingredients

      • 15 To 20 Dried Small Red Chilies (Cut, Discard Seeds & Rehydrated In Hot Boiling Water For 20 Minutes)
      • 10 Shallots
      • 4 Cloves Garlic
      • 2 Candlenuts
      • 2 Stalks Lemongrass (Use The Pale Part About 4-Inch From The Base)
      • 1 Teaspoon Turmeric Powder
      • 1/2-Inch-Long Galangal (Find In An Asian Market)
      • 1 Tablespoon Asian Shrimp Paste
      • 3 Cups Water
      • 1/2 Medium Ripe Pineapple (Cut Into 1 1/2-Inch Pieces)
      • 1 Cup Coconut Milk
      • 12 Large Shell On Prawns (Deveined)

Directions

  1. In the bowl of a large food processor, combine rehydrated chilies (with about 1/3 - 1/4 cup of the rehydrating water), shallots, garlic, candlenuts, lemongrass, turmeric, galangal and Asian shrimp paste and process until a thick sauce is formed.
  2. Heat oil in a large Dutch oven, and cook the prepared curry paste until it is fragrant and thick. Add water and pineapple chunks to the curry sauce, and simmer for 15 minutes. If the mixture becomes too thick, thin out with a 1/4 cup of water until the desired consistency is achieved.
  3. Add coconut milk, and boil the sauce for three minutes. Add the prawns, and boil for two to three minutes. Turn off the heat and cover for another ten minutes.
  4. Serve with a side of simple steamed rice.



Nutrition & Cost Facts

Calories

321 kcal

Carbs

43 g

Fat

13 g

Protein

13 g

Cost Per Serving

$3.50

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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