Pineapple Prawn Curry Recipe

Prawns: Peeled and deveined, these are the main protein in the dish.

Pineapple chunks: Adds a sweet and tangy flavor to the curry.

Vegetable oil: Used for sautéing the aromatics.

Coconut milk: Provides a creamy and rich base for the curry.

Curry powder: A blend of spices that gives the curry its distinctive flavor.

Salt: Enhances the overall taste of the dish.

Sugar: Balances the flavors with a hint of sweetness.

Onion: Adds depth and sweetness to the curry.

Garlic: Provides a pungent and aromatic flavor.

Ginger: Adds a warm and spicy note to the dish.

When sautéing the onion, garlic, and ginger, ensure they are cooked until they are golden brown and fragrant. This step is crucial as it forms the base of the curry and enhances the overall flavor profile. Additionally, when adding the curry powder, stir it for a minute to allow the spices to bloom, releasing their essential oils and intensifying the dish's aroma.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors of the curry well.

• prawns - Substitute with tofu: Tofu is a great vegetarian option that will absorb the curry flavors nicely.

• pineapple chunks - Substitute with mango chunks: Mango provides a similar sweetness and tropical flavor to the dish.

• pineapple chunks - Substitute with peach chunks: Peaches offer a sweet and slightly tangy flavor that complements the curry.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that pairs well with the curry.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of vegetable oil.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it won't be as creamy.

• coconut milk - Substitute with heavy cream: Heavy cream will provide a rich and creamy texture similar to coconut milk.

• curry powder - Substitute with garam masala: Garam masala offers a different but complementary spice profile.

• curry powder - Substitute with Thai red curry paste: This will give the dish a different but equally delicious flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and a hint of maple flavor.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and a bit of texture.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may be less pungent.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced.

• ginger - Substitute with ground ginger: Ground ginger can be used, though it will be less aromatic than fresh ginger.

• ginger - Substitute with galangal: Galangal offers a similar but slightly more citrusy and peppery flavor.

• Allow the pineapple prawn curry to cool completely at room temperature. This prevents condensation, which can make the curry watery when stored.
• Transfer the cooled curry into airtight containers. For best results, use containers that are just the right size to minimize air space.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume it within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the curry within 2-3 days. The coconut milk and prawns will stay fresh and flavorful during this period.
• For longer storage, place the containers in the freezer. The curry can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the prawns and pineapple chunks.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk or water if the curry appears too thick.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid refreezing the curry once it has been thawed. This can affect the texture and safety of the prawns and other ingredients.

• Stovetop Method:

  1. Place the leftover pineapple prawn curry in a saucepan.
  2. Add a splash of coconut milk or water to maintain the creamy consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Cook until the prawns are heated through and the curry is steaming hot.

• Microwave Method:

  1. Transfer the curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure the prawns are hot and the curry is evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the prawns are heated through and the curry is bubbling.

• Slow Cooker Method:

  1. Transfer the leftover curry to the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the prawns are thoroughly warmed and the curry is hot.

• Double Boiler Method:

  1. Fill a large pot with water and bring to a simmer.
  2. Place the leftover curry in a heatproof bowl that fits over the pot without touching the water.
  3. Stir occasionally, heating until the prawns are hot and the curry is warmed through.

• Large pan: Used to heat the oil and cook the ingredients together.

• Spatula: Essential for stirring the ingredients and ensuring they cook evenly.

• Knife: Needed for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring cups: Used to measure the coconut milk and pineapple chunks accurately.

• Measuring spoons: Necessary for measuring the curry powder, salt, and sugar.

• Grater: Used to grate the ginger.

• Serving spoon: Handy for serving the curry once it's ready.

• Rice cooker: Useful if you choose to serve the curry with rice.

• Serving dish: For presenting the curry at the table.

Prep ingredients in advance: Chop the onion, mince the garlic, and grate the ginger ahead of time to streamline the cooking process.

Use pre-cut pineapple: Opt for canned pineapple chunks to save time on peeling and cutting.

Quick-cooking prawns: Prawns cook quickly, so have all ingredients ready before you start cooking.

One-pan method: Use a large pan to cook everything together, reducing the number of dishes to clean.

Batch cooking: Double the recipe and freeze half for a quick meal later.