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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


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


  1. Place coconut milk, pineapple, garlic, ginger, garam masala, and curry powder into the Vitamix container and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds.
  3. While the sauce is processing, preheat a large skillet over medium-high heat. Once hot, add oil and heat until shimmering. Add shrimp and cook halfway through, then add peas and spring onions. Cook for 2 minutes.
  4. Pour in the blended sauce and bring contents of the pan to a simmer, cooking for 15-20 minutes. Add the cornstarch and water slurry to the skillet. Whisk in and simmer for an additional 5 minutes. Serve over basmati rice.

Chef's 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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