09/05/2026
Nyonya Pineapple Prawn Curry with Naga Mutiara fragrant rice.
娘惹咖喱菠萝虾配龍珠香米饭
This Nyonya recipe is simply the easiest, quickest and nicest curries you can make at home with some fresh prawns and juice pineapples, gently simmered in rich coconut milk. Sweet, savoury and slightly tangy - full of natural fragrance from the lemon grass and galangal. Enjoy a comforting dish with a warm bowl of Naga Mutiara Superbrand quality fragrant rice!
这道娘惹咖喱做法简单，美味又可口，在家就能轻松烹制。选用新鲜虾仁和多汁的菠萝，在浓郁的椰奶中慢炖而成。咖喱甜咸适中，略带酸味，散发着香茅和高良姜的天然香气。搭配一碗热腾腾的龍珠香米饭，尽享这道暖心美味！
INGREDIENTS:
2 cup Naga Mutiara fragrant rice
5g shrimp paste/belacan
2-5 chilli peppers
5 shallots
03 garlic cloves
2 to 3 tsp turmeric powder
2 tsp lemongrass paste/fresh
1/2 stalk ginger flower/bunga kantan
Coconut milk
100 ml water/stock
Fresh or can pineapple cubes
200g-300g prawns
2 tsp sugar
2 to 3 tsp tamarind paste
lime zest
METHOD:
Combine 2 cups Naga Mutiara rice with 1 3/4 cup water. Cook rice with a rice cooker.
Roughly cut shallots and chillis so that it can be easily blended. You can reduce the chilli as this dish is suppose to be a mild curry taste.
Use a mortar and pestle or a blender to create the spice taste. Blend all shallots, galangal, chillies, garlic, turmeric, and lemon grass together. (If you are using a blender, add a little coconut milk to help the blending)
Blend all to become a smooth paste.
You can have the prawn shells on or off at your convenience with this dish. Remove the prawn head, peel the shell off and leave the tail on. Discard the shells. Using a sharp knife, devein the prawn with the shallowest cut possible. Discard the intestinal tract! You can use the shells to boil with some water and safe it as the stock later for the curry.
If you are using ready peeled prawns then don’t worry about this part. Just use water for your curry.
Start by frying the shrimp paste in a little oil for a few minutes on a medium heat.
Then add in the blended spice paste to the pan and fry it for 5 minutes or until it is fragrant. Add in tamarind paste, sugar, salt and mix well. Then stir in coconut milk together with a little of the prawn stock. If you are not using stocks, water is fine.
Avoid too much of water or stocks because gravy should be creamy. Allow the sauce to bubble just for a few minutes until it reaches the desired consistency. Add in pineapple cubes, ginger flower and cook it for 5-10 minutes so that the pineapple sweetness is released into the gravy but not soggy.
Then add in the prawns gently simmer on a low heat for about 3-6 minutes. Until prawn curled up turn pink. Prawns cook very quickly so do need to keep an eye out.
Finally, grate in the zest of lime and mix evenly before serving with a quality warm bowl of Naga Mutiara fragrant rice!
食材：
2杯 龍珠香米
5克 虾酱/峇拉煎
2-5条 辣椒
5粒 红葱头
3粒 瓣蒜
2-3 茶匙姜黄粉
2 茶匙新鲜香茅酱
半枝 姜花
椰奶 适量
100 毫升水/高汤
新鲜或罐装菠萝丁
200-300 克虾仁
2 茶匙糖
2-3 茶匙罗望子酱
青柠皮屑
做法：
将 2 杯龍珠香米与 1 3/4 杯水混合。用电饭煲煮饭。
将红葱头和辣椒粗略切碎，以便于搅拌。这道菜口味清淡，辣椒的用量可以适量。（各人口味）
用研钵或搅拌机研磨香料。将所有红葱头、姜、辣椒、大蒜、姜黄和香茅一起放入搅拌机中。（如果使用搅拌机，可以加入少量椰奶帮助搅拌。）
将所有食材搅拌成顺滑的糊状。
这道菜虾仁可以带壳也可以去壳（随您喜好），如去掉虾头和虾壳，保留虾尾。用锋利的刀划开，清洗虾线！
（您可以将虾壳加水煮沸，留作咖喱的汤底）
如果您使用的是去壳虾仁，则无需处理虾仁。只需用水即可。
首先，用少量油中火翻炒虾酱几分钟。
然后将混合香料糊倒入锅中，翻炒5分钟或直至香味散发。加入罗望子酱、糖和盐，搅拌均匀。接着倒入椰奶和少许虾汤。如果没有虾汤，用水也可以。
注意不要加太多水或虾汤，因为酱汁应该浓稠顺滑。让酱汁小火慢煮几分钟，直至达到理想的浓稠度。加入菠萝丁和姜花，煮5-10分钟，使菠萝的甜味融入酱汁中，但不要煮得太软烂。
然后加入虾仁，小火慢炖3-6分钟，直至虾仁卷曲变色，就熄火备用
最后，刨入青柠皮屑，搅拌均匀，即可享用一碗热腾腾的香喷喷的龍珠香米饭！
