Malaysian Prawn & Pineapple Curry | Elias Morad
Recipe Information
Malaysian Prawn and Pineapple Curry
Cultural Context
Originating from the multicultural melting pot of Malaysia, this curry reflects the diverse influences of Malay, Chinese, and Indian cuisines. The combination of prawns and pineapple creates a unique balance of savory and sweet, making it a festive dish often served during celebrations. Today, it is enjoyed not only in Malaysia but also in various adaptations across Southeast Asia, showcasing the region's love for vibrant flavors and fresh ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories while evaporated milk is more affordable.
prawns
🥗Healthier: chicken
💰Cheaper: tofu
Chicken is leaner while tofu is a budget-friendly protein alternative.
brown sugar
🥗Healthier: honey
💰Cheaper: white sugar
Honey offers a natural sweetness, while white sugar is often cheaper.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley provides a similar flavor, and dried herbs are more cost-effective.
Start by cooking rice in a rice cooker or pot.
Prepare curry paste using shallots, garlic, lemongrass, and kaffir lime leaves.
Blend the ingredients until smooth, about 3-5 minutes.
Peel the prawns and set aside.
Chop the pineapple into cubes.
Heat oil in a pan and add the curry paste, frying until oil separates from the paste.
Add prawns, turmeric, and chili powder, sautéing slightly.
Add scallop XO, pineapple, and coconut milk to the pan.
Season with mushroom powder, salt, and sugar to taste.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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