Caroline's Cooking

  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
menu icon
go to homepage
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By country or region
    • By season or holiday
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Main dishes

    Pineapple shrimp curry (Nyonya-style)

    March 10, 2022 by Caroline's Cooking

    • Share
    • Reddit
    • Flipboard
    • Threads
    pineapple shrimp curry

    This pineapple shrimp curry is packed with sweet and spicy flavor. It's slightly adapted from a traditional Malaysian Nyonya curry to be that bit quicker and easier, but just as delicious.

    Jump to Recipe
    bowl of pineapple shrimp curry with shallot and chili behind

    This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    When friends of ours moved to Malaysia a few years ago, I was excited about the prospect of visiting. Food was, of course, high on my agenda when I managed to get a trip set up. And it didn't disappoint.

    I don't think I appreciated before I was due to go quite how broad a range of food I'd find. I knew about some typical dishes like satay, nasi goreng and laksa, but admittedly not a huge amount more. But, I did some homework so I could try my best to hunt down a good range.

    overhead view of bowl of pineapple shrimp curry

    Thankfully, my host was a bit of a foodie as well and helped point me in the right direction of a range of markets, hawker stalls and more. I soon got a feel for both the range of international dishes you could find, as well as regional Malaysian cuisine like asam laksa.

    A trip to Malakka helped me explore a very local cuisine, as well, often referred to as Nyonya. This is where the original version of this curry, Udang Masak Lemak Nenas in Malay, originates.

    bowls with shrimp, coconut milk, pineapple, nuts, chili, shallot, garlic ginger and other spices

    What is Nyonya cuisine?

    If you haven't heard the term Nyonya before, it is a Malay term that literally means 'auntie' or 'grandmother' but meant as a term of respect. These days, it's commonly used to refer to Perenakan cuisine, which is an early fusion cuisine found in Malaysia.

    Perenakans were the early Chinese immigrants to the area that is now Malaysia, Singapore and Indonesia. They developed a unique cuisine incorporating the new ingredients they found in the Malay peninsular and surrounding area, such as coconut milk, with traditional Chinese ones, as well as combining techniques.

    The result is a range of dishes that combine spice with herbal, tangy and aromatic.

    Nyonya restaurant, Melakka - Nyonya shrimp and pineapple curry

    While it may not be a cuisine as well known by name in the West, it has become very popular in Southeast Asia. And you may be aware of it without realizing as dishes like laksa are generally considered Nyonya cuisine.

    There are many more, though, that are worth exploring, and it varies by area, too. For some, Malakka on the coast is considered the home to some of the most authentic Nyonya cuisine.

    As the former major port in the area, it was where many immigrants arrived and, in some cases, stayed. I was lucky enough to visit a couple Nyonya eateries on my trip there, like the one above. But I do hope to return to try even more (and this time without a young child in tow to try to accommodate).

    paste for Nyonya shrimp and pineapple curry

    My adapted Nyonya pineapple and shrimp curry

    As mentioned up-front, this curry is not totally true to the original. Nyonya dishes typically take time to make, while here I have adapted it to be a bit quicker. I have also used some ingredients more readily available in Western kitchens.

    Here's a quick breakdown of the switches I have made in case you want to make it a little closer to the original:

    • You typically use fresh pineapple for this and cook it down for a while first. I, instead, used tinned pineapple and some of the juice to speed the process up (and be quite a bit easier).
    • I have used ginger in place of galangal - both are relatively close though galangal is a little more peppery and sharper in flavor. If you have galangal, great, but ginger is generally easier to find.
    • Fish sauce instead of shrimp paste - both have that slightly fishy saltiness that gives a slight 'tang'. If you have or can find shrimp paste, it is worth using, just use a little less.
    • Macadamia or raw cashews in place of the traditional candlenuts, which are harder to find.
    • I've probably used more shrimp than you traditionally would but personally I like it a little more 'full'.

    Including some of the juice from the tinned pineapple helps give a more intense pineapple flavor without the traditional long, slow cook. And the prep is a whole lot easier, too.

    cooking pineapple shrimp curry in skillet

    A quick cook

    In terms of cooking, you follow the laksa-like method of making a paste with the chili and aromatics. You fry this first to bring out all the aromatic flavors. Then, add the coconut milk and pineapple to form the base of the sauce. Lastly, cook the shrimp in the sauce just long enough to cook them through.

    The end result is a delicious coconut-y sauce with a little pineapple sweetness. There's a touch of sour in there and a good spice kick too (though you can dial it down if you prefer).

    As long as you have a food processor or blender to help with the paste (and even without), it all comes together really quickly. True, it may not have quite as much depth of flavor as the original, but it is certainly still delicious.

    This shrimp and pineapple curry is flavorful, fresh-tasting and quick to make. It's one of those wonderful dishes that is quick enough for a busy mid-week meal but is also great when you want something a bit special. It's a fantastic dish you'll want to have again and again.

    bowl of pineapple shrimp curry with pan with more behind

    Try these other seafood curries:

    • Goan fish curry (a delicious curry with tangy notes from tamarind, creamy coconut and a mixed spice base)
    • Cambodian fish amok (sometimes called a steamed curry, it's delicate and delicious)
    • Thai green curry shrimp (bright with lime and cilantro, and highly adaptable)
    • Kid-friendly salmon curry
    • Plus get more seafood recipes and Southeast Asian recipes in the archives.
    bowl of pineapple shrimp curry
    Print Recipe
    5 from 2 votes

    Pineapple shrimp curry

    This slightly speeded-up adaptation of a traditional Nyonya curry is quick to make but full of flavor - a wonderful sweet-spicy combination.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: Malaysian
    Servings: 2
    Calories: 610kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    For spice paste

    • 2 shallots large, peeled and roughly chopped (giving about ¾ cup)
    • 3 cloves garlic peeled and roughly chopped
    • 1 tablespoon fresh ginger 1tbsp is approx 1in/2.5cm, peeled and roughly chopped
    • 2 tablespoon macadamia nuts or raw cashews
    • 2 tablespoon minced lemongrass (I used pre-prepared)
    • 2 red chilis top removed, deseeded and roughly chopped - suggest hot but as suits taste, can add more
    • ½ teaspoon turmeric powder
    • 2 teaspoon fish sauce or half quantity of shrimp paste (belecan)

    For rest of dish

    • 1 tablespoon vegetable oil
    • 16 oz pineapple chunks in pineapple juice (16oz is 2x8oz cans)
    • ¾ cup coconut milk
    • ¾ lb raw shrimp prawns, weight without shell, fresh or frozen and defrosted, de-veined

    Instructions

    • Put all of the ingredients for the spice paste - shallots, garlic, ginger, macadamia/cashews, lemongrass, chilis, turmeric and fish sauce/shrimp paste - in a food processor or blender and puree until you have a fairly smooth, blended paste.
    • Warm the oil in a pan and fry the paste for around 5 min, stirring regularly so it doesn't stick.
    • Add the pineapple chunks and ½cup/120ml of the juice from the cans. Stir and cook for around another 5min then add the coconut milk.
    • Stir and cook for around 1-2min to warm through then add the shrimp/prawns. Simmer until the shrimp have changed color - they are opaque when cooked - and serve over rice.

    Video

    Nutrition

    Calories: 610kcal | Carbohydrates: 53g | Protein: 29g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1456mg | Potassium: 1024mg | Fiber: 6g | Sugar: 37g | Vitamin A: 850IU | Vitamin C: 91mg | Calcium: 183mg | Iron: 6mg
    Tried this recipe?Please consider Leaving a Review!

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    This post was originally shared in May 2016 and has been updated, primarily with new photos.

    This pineapple shrimp curry is packed with sweet and spicy flavor. It's slightly adapted from a traditional Nyonya curry from Malaysia to be that bit quicker and easier, but just as delicious.
    « Thyme simple syrup
    Classic apple tarte tatin »
    • Share
    • Reddit
    • Flipboard
    • Threads

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Soniya says

      March 11, 2022 at 2:57 pm

      5 stars
      This looks and sounds so delicious 😋 love the addition of pineapple in it.. can't wait to make it

      Reply
      • Caroline's Cooking says

        March 11, 2022 at 4:11 pm

        It's a lovely flavor combination!

        Reply
    2. Jhuls | The Not So Creative Cook says

      May 26, 2016 at 3:36 am

      What a gorgeous dish! I love all the spices - so aromatic and tasty!

      Reply
      • Caroline's Cooking says

        May 26, 2016 at 8:10 pm

        Thanks Jhuls - it has such fantastic flavor, I need to make it again soon we liked it so much!

        Reply
    3. Linda says

      May 24, 2016 at 1:50 pm

      This dish does look very appealing Caroline! I'll bet it was tasty! Thanks for bringing it to Fiesta Friday 🙂
      Linda~
      Fabulous Fare Sisters

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:28 pm

        Thanks Linda, it definitely was tasty 🙂

        Reply
    4. Wendy, A Day in the Life on the Farm says

      May 23, 2016 at 8:36 pm

      What an interesting post. I learned a lot and got a great recipe as well. Thanks!

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:25 pm

        Thanks Wendy, so glad you enjoyed.

        Reply
    5. Sid's Sea Palm Cooking says

      May 23, 2016 at 7:11 am

      That looks so good. I;m such a big curry fan, and I want to try this recipe out. Thanks for the great theme by the way. I had fun with it.

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:24 pm

        Thanks Sid, I agree curry is great and this is a really tasty one (and relatively quick too!). Glad you liked the theme, there are some great looking recipes.

        Reply
    6. Colleen says

      May 21, 2016 at 10:31 pm

      This dish looks so flavorful and delicious! So glad that you picked this theme and!

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:16 pm

        Thanks Colleen, there's definitely plenty of flavor in there and glad you enjoyed the theme!

        Reply
    7. Naina says

      May 21, 2016 at 4:31 am

      This curry looks and sounds fantastic Caroline! YUM!!

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:31 pm

        Thanks Naina, it really was delicious!

        Reply
    8. Karen @ Karen's Kitchen Stories says

      May 20, 2016 at 9:26 pm

      I'm really excited to try this one. It sounds delicious!! Thanks for the great theme!

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:15 pm

        Thanks Karen I hope you enjoy and so glad you liked the theme- I have enjoyed seeing all the recipes!

        Reply
    9. Ludmilla says

      May 20, 2016 at 9:22 pm

      I love the combination of lemongrass and coconut milk!! It's one of my favorite combination!!

      Reply
      • Caroline's Cooking says

        May 24, 2016 at 3:14 pm

        I agree they are great together and everything else in here goes so well too.

        Reply
    10. Tasting Pour / Jade Helm says

      May 20, 2016 at 10:33 am

      This sounds great. I used to grow lemongrass. Wish I still had some. Never heard of getting it "prepared." Other than tracking down that ingredient sounds like a great dish to throw together and enjoy without a big plan for dinner.

      Reply
      • Caroline's Cooking says

        May 20, 2016 at 8:07 pm

        Thanks Jade. One common form of the prepared version is by Gourmet Garden and normally found next to the fresh herbs - it does make things a little quicker as it saves chopping which can take a while since lemongrass can be a bit tough (impressed you used to grow it!)

        Reply
    11. Sarah | Curious Cuisiniere says

      May 20, 2016 at 10:14 am

      This flavor combo is calling my name! What a beautiful curry!

      Reply
      • Caroline's Cooking says

        May 20, 2016 at 8:05 pm

        Thanks Sarah, it's a really tasty mix and easy enough to make any day of the week. We've already had it a few times!

        Reply
    12. Camilla @ Culinary Adventures says

      May 20, 2016 at 8:18 am

      Oh my goodness, that looks tasty! Thanks for hosting, Caroline. I can't wait to try it.

      Reply
      • Caroline's Cooking says

        May 20, 2016 at 8:04 pm

        Thanks Camilla, it's really delicious. Thanks for joining me in this month's theme.

        Reply
    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • baked portobello mushrooms on plate
      Baked portobello mushrooms

    • side view of torn loaf of Japanese milk bread
      Japanese milk bread

    • Tarta de Santiago from overhead
      Tarta de Santiago (Spanish almond cake)

    • Sautéed French green beans on plate
      Sautéed French green beans

    • stacked plates with English tea sandwiches close up
      Traditional English tea sandwiches

    • Swedish cardamon buns with one on plate in front
      Swedish cardamom buns

    Recent posts

    • bowl of elote style corn black bean salad with part view of cilantro and lime in front.
      Elote-style corn and black bean salad

    • bowl of mussels in cream from overhead.
      Mussels in cream (moules à la crème)

    • close view of bowl of rhubarb ice cream.
      Rhubarb ice cream

    • close overhead view of smoked salmon pizza.
      Smoked salmon pizza

    Footer

    • Privacy Policy
    • Language and measurements
    • About Caroline's Cooking
    • Web stories

    Caroline's Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © Caroline's Cooking 2014 - 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required