Pineapple Shrimp Curry Recipe

Pineapple Shrimp Curry Recipe
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Malaysian food is always enticing, especially if it's sea food. The pineapple shrimp curry is perfect example of an irresistible Malaysian delicacy that is sweet and savory at the same time.
Pineapple Shrimp Curry Recipe
Difficulty Average
Recipe Type Non Veg.
  • 1-1/2 lb Large shrimp, shelled or unshelled
  • 2 Cups fresh or canned pineapples, cut into bite-size
  • 2 Cups coconut milk
  • 2-3 tbsp Malaysian fish curry powder
  • 2 tbsp Vegetable oil
  • 1-2 tbsp Chili powder, or to taste
  • 1/4 tsp Turmeric powder
  • 1 Stalk lemongrass
  • 1 Inch galangal
  • 2 Cloves garlic
  • 4 Shallots
  • 1 tsp Belacan
  • 2 tsp Sugar
  • Salt to taste
How to make Pineapple Shrimp Curry:
  • Grind galangal, garlic, lemongrass, shallots and belacan into a fine paste.
  • Take a small bowl, combine curry powder and chili powder.
  • Add a little water and make a thick paste.
  • Heat oil in a pot over medium- high heat, adds ground paste.
  • Fry for about 5-8 minutes, keep stirring.
  • Add curry paste, decrease the heat to low, stir-fry till quite toasted and oil starts to ooze from the paste.
  • Add coconut milk, sugar, pineapples, and season with salt.
  • Bring the mixture to a boil.
  • Now immediately reduce the heat to medium-low, simmer for about 15 minutes.
  • Add shrimp, simmer for about 2 to3 minutes till shrimp turn just opaque.
  • Remove promptly from the flame, let stand for about 15 minutes.