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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Penang-style King Prawn & Pineapple Curry
Take a trip to Malaysia with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. A side of fluffy brown rice, subtly fragranced with cinnamon, soaks up the delicious curry sauce.
8 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 shallot
- ½ tsp ground cinnamon
- 140g tinned pineapple (pineapple, pineapple juice)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 400ml coconut milk (Coconut, Water)
- 200g brown rice (100% Brown Rice)
- 2 pak choi
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g baby spinach
- 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.)
- 4 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
Nutritional Information
Calories: 572
Protein: 26g
Carbs: 60g
Fat: 26g
Penang-style King Prawn & Pineapple Curry
Take a trip to Malaysia with this tropical curry, featuring responsibly-sourced king prawns. Simmer away with tangy tamarind, sweet pineapple, creamy coconut and plenty of ginger and garlic. A side of fluffy brown rice, subtly fragranced with cinnamon, soaks up the delicious 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 & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely dice the shallots. Trim the pak choi, chop the leaves into bite-sized pieces and thinly slice the stalks lengthways
- Drain the pineapple (reserving 1 tbsp of the juice). Finely chop the coriander. Rinse the spinach
Combine the flavours
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the shallot and ginger & garlic paste and cook for 5-7 mins, stirring occasionally, until softened
- Add the curry powder and a pinch of cinnamon to the pan, stir for 1 min, then add the tamarind and the reserved pineapple juice
Build the dish
- Add the pak choi stalks, coconut milk and 200ml hot water to the pan. Add the stock powder and stir
- Bring to a boil, then simmer for 4-5 mins, until thickened
- Add the prawns and cook for 9 mins, until pale pink and cooked through
- In the final 2 mins of cooking, add the pineapple chunks, half the coriander, the spinach and pak choi leaves, stirring to wilt
Finish the rice
- Reheat the rice saucepan with 1 tbsp oil on medium heat. Once hot, add the remaining cinnamon, cook for 30 secs, then return the cooked rice to the pan and mix to coat. Season with a pinch of salt
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn curry into bowls with the cinnamon rice. Sprinkle with the remaining coriander
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