King Prawn and Pineapple Curry
By OcadoLife
Published on 20 May 2025
For tasty Thai food in a hurry, try Marni Xuto’s King Prawn and Pineapple Curry, a clever cheat’s version of gaeng kua. A recipe developer and author, Marni grew up in Bangkok and is a dab hand at conjuring up bold, authentic flavours, fast. For another speedy supper, search for her ‘Spicy Sweetcorn and Cucumber Salad with Fishcakes’.Time and servings
18 minsTotal time
2Servings
8 minsPrep time
10 minsCooking time
Ingredients
- 200ml coconut milk
- 2 tbsp Thai red curry paste
- 160g tinned pineapple chunks
- 8 (approx.) lime leaves
- 1 tbsp oyster sauce
- 2 tsp (approx.) fish sauce
- 200g extra-large raw king prawns (defrosted, if frozen)
- 1 (25g) pack Thai basil
- 1 (300g) pack microwave jasmine rice
- 2 (approx.) pak choi
- 1 red chilli, sliced (optional)
Method
Step 1
Bring the coconut milk to the boil, then stir in the curry paste. Add the pineapple, lime leaves, oyster sauce and fish sauce; simmer for 5 mins.Step 2
Toss in the prawns and cook for 3-4 mins until they turn pink. Set aside a few Thai basil leaves, then add the rest to the curry.Step 3
Meanwhile, microwave the rice as per pack instructions. Steam or char the pak choi in a pan, until wilted.Step 4
Serve the curry with the rice and pak choi, garnished with the reserved Thai basil leaves and a little red chilli, if liked.