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Prawn & pineapple curry

Prawn & pineapple curry


Pineapple? In a curry?! That's right. For lovers of all things sweet and spicy, this prawn and pineapple curry is a winner

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    877kj 210kcal
  • Fat
    Low 12%
  • Saturates
    Low 19%
  • Sugar
    Med 17%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 18g


  • 1 tbsp Co-op vegetable oil
  • 1 red chilli, deseeded and finely chopped
  • 1 small onion, finely sliced
  • 2 garlic cloves, crushed
  • 30g ginger, finely grated
  • 4 tbsp Co-op Thai red curry paste (or swap for 1tbsp curry powder, 1tsp each cumin and ground coriander and ½ tsp chilli flakes)
  • 400g can Co-op light coconut milk
  • 2 tsp Co-op light soy sauce
  • 1 tbsp Co-op Fairtrade demerara sugar
  • 2 limes, halved
  • 1 pineapple, peeled, cored and chopped into bite-sized chunks
  • 3 x 200g packs Co-op Irresistible jumbo raw king prawns
  • Handful coriander leaves
  • Co-op microwave basmati rice, to serve
  • Co-op plain poppadoms, to serve


  1. Heat the oil in a large wok or casserole dish and cook the chilli, onion, garlic and ginger for 1 minute, until fragrant
  2. Stir in the curry paste and cook for another minute before stirring in the coconut milk
  3. Half-fill the empty can with water and add this, too
  4. Stir in the soy sauce, sugar and the juice of ½ lime; cut the rest of the lime into wedges
  5. Bring to the boil, then add the pineapple
  6. Bring back to the boil and simmer for 2-3 mins, then add the prawns
  7. Cook for another 3 mins, until the prawns are cooked through
  8. Scatter the coriander over the top, then serve with the rice, poppadoms and lime wedges

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