Pineapple Prawn Curry

Pineapple prawn curry or 'udang masak lemak nanas' originates from the Peranakan cuisine. The combined flavours of sweetness and tartness from the pineapple infused with the curry is a delight to savour. This prawn dish is common in Malaysia and is a hit with the locals.

5 stars

Preparation 20 mins
Cooking 35 mins


Udang Masak Lemak Nenas

Malaysian, Singaporean

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Nutrition per Serving

1239 kcal
86 g
95 g
27 g

Pineapple prawn curry is a must-try dish if you want an authentic taste of the Peranakan or Nyonya cuisine. In the Malay language, it is known as ‘udang masak lemak nanas’ which literally translates to ‘prawn cooked in creamy pineapple’. Well, the name explains the dish! A creamy gravy with a great amount of coconut milk is simmered along with whole bunch of fresh spices. The juicy pineapple cubes add sweetness and tanginess to the curry. The whole concoction makes this prawn curry easily one of the best curries you may have tasted. When served with white rice, you'll be licking off every bit off the plate!

Can frozen prawns be used?

Yes, of course. However, do ensure that the prawns are fully thawed before cooking. To separate the frozen prawns, run them under tap water for about 30 seconds. Then, leave them to thaw in the refrigerator for a few hours.

Alternatively, you may rinse frozen prawns under cold water 2-3 times and then allow them to sit in cold water for ca. 10 minutes. Prawns defrost quicker this way.

How to make curry less spicy?

Generally, this curry is not that spicy. The fresh chillies contributes to the spiciness of the dish. Remove the membranes and seeds of the chillies to reduce the spiciness. Using lesser chillies and adding more coconut milk to the dish will help to make the curry less spicy.

What type of pineapple to use?

Use fresh ripe pineapple for this dish. If you are unable to find it, canned pineapples will do the trick too.


5 g
shrimp paste (dried)
fresh chilli (red)
garlic clove(s)
15 g
1 tbsp
turmeric powder
lemongrass stalk(s)
150 ml
200 ml
coconut milk
250 ml
150 g
pineapple cubes
200 g
1⁄2 tbsp
1 tsp
tamarind paste
kaffir lime leaves

Steps to Prepare

Pineapple Prawn Curry Step 1

Step 1 of 4

Toast shrimp paste over the fire or in a dry pan until fragrant. Blend shrimp paste, chillies, shallots, garlic, galangal, turmeric, lemongrass and candlenut. Add water to ease the blending process.

Pineapple Prawn Curry Step 2

Step 2 of 4

    • 150 ml oil

Heat oil in a pan over medium heat to sauté the blended ingredients until fragrant and the paste changed into a darker shade of red.

Pineapple Prawn Curry Step 3

Step 3 of 4

    • 200 ml coconut milk
    • 250 ml water
    • 150 g pineapple cubes

Drain away the excess oil. Add coconut milk. To dilute curry for a more fluid consistency, add some water. Add pineapple and allow to simmer for 2 to 5 minutes.

Pineapple Prawn Curry Step 4

Step 4 of 4

    • 200 g prawns
    • 1⁄2 tbsp sugar
    • 1 tsp tamarind paste
    • 3 kaffir lime leaves

Add prawns, tamarind paste and sugar. Wait until prawns cooked. Finally, turn off the stove and add kaffir lime leaves. Mix evenly and serve.

Published: February 22, 2014

4 Discussions

3 years ago


Cook this today.. Really love it.. Easy recipe and delicious outcome. Will be cooking it again.

Geraldine Richards
3 years ago

Geraldine Richards

Can we use pork for this recipe

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

Why not? :)

Kalanithi Muthu
4 years ago

Kalanithi Muthu

Tried this today. So yummy. Thank you

Shereen Khong
4 years ago

Shereen Khong

Can we add flower crab to this dish?

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

Of course!

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