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Pineapple Prawn Curry

Pineapple perfectly balances the heat of this curry. Add any of your favorite vegetables to make it your own.

Pineapple Prawn Curry 470 x 449.jpg

Ingredients

  • 360 ml (1½ cups) coconut milk
  • 3 g (1 piece) fresh ginger root, 1/4" slice
  • 1 garlic clove, peeled
  • 330 g (2 cups) peeled pineapple, peeled, cut into 1" chunks
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
  • 1 Tablespoon extra virgin olive oil
  • 200 g (7 ounces) shrimp, shelled
  • 200 g (1½ cup) green peas
  • 65 g (⅔ cup) spring onion, sliced thinly
  • 1 teaspoon cornstarch, mixed with 1 tbsp. water
  • 300 g (1½ cup) basmati rice, cooked

Directions

  1. Place coconut milk, ginger, garlic, pineapple, garam masala, and curry powder into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1 or the Puree setting. Start the machine, slowly increase to its highest speed, and blend for 45 seconds; or start the machine and allow the Puree program to complete.
  3. In a large skillet, heat the vegetable oil over high heat and add the prawns. Cook prawns three-quarters of the way through, and add the peas, spring onions, and blended sauce mixture. Bring to a simmer for 15-20 minutes.
  4. Combine cornstarch with water and stir into the sauce.
  5. Simmer an additional 5 minutes.
  6. Serve over basmati rice.

Notes

The spices in this recipe can be adjusted to suit your taste; simply add in increments, tasting between and adding more until the taste suits you. The flavors will be more pronounced after simmering, but should not be overly spicy unless using a hot curry powder instead of regular.

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