Prawn Pineapple Curry

Let’s talk about shrimp.  In Philippines you will see them in all sizes, in all prices and with different levels of goodness.  There’s the king size prawns, the gambas, the suwahe and there’s also the baby ones, alamang.  You’ll find them fresh, dried or even prisonned in a bottle.  Anyway you want it.  So if you love shrimp this recipe is for you.


8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk


In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

*published with permission from Dhanggitskitchen

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