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Penang-style King Prawn & Pineapple Curry
Take a trip to Thailand with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. Serve with cinnamon rice to soak up all the curry sauce.
8 plants
Serving size
Ingredients
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200ml coconut milk (Coconut, Water)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 pak choi
- 0.5 tsp ground cinnamon (use half)
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot
- 1 handful of fresh coriander
- 80g baby spinach
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 543
Protein: 25g
Carbs: 53g
Fat: 26g
Ingredients
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 handful of fresh coriander (use half)
- 0.5 tsp ground cinnamon (use a quarter)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 pak choi (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 shallot (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 80g brown rice (use half) (100% Brown Rice)
- 80g baby spinach (use half)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
Nutritional Information
Calories: 543
Protein: 25g
Carbs: 53g
Fat: 26g
Penang-style King Prawn & Pineapple Curry
Take a trip to Thailand with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. Serve with cinnamon rice to soak up all the curry sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Finely dice the shallot. Trim the pak choi and roughly chop into bite-sized pieces. Drain the half tin of pineapple chunks (reserving 1 tbsp of the pineapple juice)
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the shallot and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer simmer
- Add the curry powder, a pinch of cinnamon and the ginger & garlic paste to the shallot pan. Cook for 1 min, then stir in the tamarind, coconut milk, stock powder, reserved pineapple juice and 50ml water (25ml for 1 person)
- Bring to a boil, then add the prawns. Simmer for 6 mins
- Meanwhile, finely chop the coriander. Rinse the spinach
Finishing touches
- Add the spinach, pak choi and half the pineapple chunks to the pan
- Simmer for a further 3 mins, until the prawns are pale pink and cooked through
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
Plate up
- Return the rice pan to medium heat with 1 tsp oil. Once hot, add a pinch of cinnamon and cook for 30 secs, then return the rice and mix to coat. Season with a pinch of salt
- Stir the coriander into the curry and season to taste
- Share the prawn penang between bowls, with the cinnamon rice alongside
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