Prawn Curry with Pineapple

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 pineapple, fresh
2 large chilli pepper (s), red, cut into fine strips
1 tablespoon curry paste, red
400 ml coconut milk
3 tablespoon fish sauce (season to taste, more if necessary)
1 tablespoon palm sugar, grated
400 shrimp (s), peeled
some coriander green or Thai basil to decorate

Instructions

Peel a third of the pineapple and puree the pulp, dice the rest.
Fry the curry paste in the thick layer of cream of the coconut milk until it smells fragrant, then add the remaining milk in small quantities and stir well and reduce it again and again, so the color of the curry remains nice and reddish.
Add the pineapple puree with the palm sugar and the fish sauce to the curry and simmer for 5 minutes.
Add the remaining pineapple pieces and the prawns, bring to the boil once and then let stand for 3 minutes.
To decorate the curry, add finely chopped chilli strips and some Thai basil / or coriander leaves

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.