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Nyonya shrimp and pineapple curry
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5 from 1 vote

Nonya shrimp and pineapple curry

This slightly speeded-up adaptation of the traditional curry is quick to make but full of flavor - a wonderful sweet-spicy combination.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Malaysian
Servings: 2
Calories: 631kcal
Author: Caroline's Cooking


For spice paste

  • 2 shallots large, peeled and roughly chopped
  • 3 cloves garlic , peeled and roughly chopped
  • 1 tablespoon fresh ginger approx 1.5in/5cm, peeled and roughly chopped
  • 2 tablespoon raw cashews
  • 2 tablespoon minced lemongrass (I used pre-prepared)
  • 2 hot red chilis , top removed, deseeded and roughly chopped, or more to taste
  • ½ teaspoon turmeric powder
  • 1 tablespoon soy sauce

For rest of dish

  • 1 tablespoon vegetable oil
  • 16 oz pineapple chunks in pineapple juice 2x 227g/8oz can/tins
  • ¾ cup coconut milk 180ml
  • ¾ lb shrimp 350g prawns, weight without shell, fresh or frozen and defrosted de-veigned


  • Put all of the ingredients for the spice paste - shallots, garlic, ginger, cashews, lemongrass, chilis, turmeric and soy sauce - 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.


Calories: 631kcal | Carbohydrates: 50g | Protein: 41g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 428mg | Sodium: 1844mg | Potassium: 870mg | Fiber: 4g | Sugar: 35g | Vitamin A: 245IU | Vitamin C: 52.6mg | Calcium: 316mg | Iron: 9mg