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Poh's prawn and pineapple curry

Poh’s prawn and pineapple curry

Preparation time
30 minutes
Cooking time
30 minutes


  • 1kg prawns de-shelled and cleaned or 650g of a firm fleshed fish
  • 500g pineapple, cut into 6mm triangles
  • 500ml water
  • 60g dried tamarind (or tamarind paste)
  • 5 kaffir lime leaves
  • 350ml coconut milk
  • 2–3 tsp salt
  • 3 tbsp caster sugar
  • 2 tbsp lime juice for balancing
  • ¼ bunch garlic chives, snipped

Rempah (wet spice paste)

  • 15–20 dried long red chillies, deseeded, soaked in boiling water until soft, drained and chopped
  • 2½ tsp belacan (shrimp paste)
  • 3cm fresh galangal, peeled, sliced finely
  • 4 stalks lemongrass (white part only), sliced finely
  • 300g red eschallots or Spanish onion, peeled and sliced
  • 3 large cloves garlic, peeled and halved
  • 5 candlenuts or macadamia nuts
  • 170ml vegetable oil


  1. Process rempah ingredients in a blender or food processor until you have a fine paste.
  2. Heat rempah in a large, heavy-based saucepan or wok on medium heat and cook for about 10 minutes, stirring continuously until caramelised and fragrant. At this point the rempah should have turned a darker red and the oil will begin to separate from the rest of mixture.
  3. Add pineapple, water, tamarind, kaffir lime leaves and bring to boil, then reduce heat to low and simmer for another 10 minutes. Add coconut milk, salt and sugar and bring to boil, then add prawns/fish at very end to cook for 5–10 minutes or until cooked through. Taste just before serving. More salt, sugar or lime juice may be required to balance flavours at the end.
  4. Serve with steamed jasmine rice, garnish with garlic chives. Serve cucumber wedges on the side in case your lips need cooling!
Preparation time
30 minutes
Cooking time
30 minutes


Two Blues Sauvignon Blanc 2014
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