Thai pineapple prawn curry
A sweet, tangy red curry with juicy prawns and pineapple in a silky coconut sauce.
- Time30 min
- LevelEasy
- Costabout £2.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice in boiling water for 12 minutes, then drain.
12 min - 2
Heat the oil in a pan and fry the curry paste for 1 minute until fragrant.
- 3
Add the coconut milk, water, fish sauce, sugar and lime leaves. Simmer for 8 minutes.
8 min - 4
Add the pineapple and simmer for 3 minutes.
3 min - 5
Add the prawns and cook for 3 minutes until pink and curled.
3 min - 6
Scatter with chilli and coriander and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.