Pineapple Shrimp in Coconut Broth Recipe


1 medium-sized pineapple, sliced to bite-sized chunks

15 large prawns, deveined, head removed

40g of turmeric

7 shallots

5 bird’s eye chillies

3 red chillies

5 cloves of garlic

350ml fresh coconut milk

2 cups of water

2 turmeric leaves

2 drops of Xeero


1. Blend turmeric, red chillies, garlic, shallots and bird’s eye chillies with 1/2 cup of water until smooth.

2. Place the pineapple slices in a pot over medium heat.

3. Add in the blended paste and saute for 2-3 minutes.

4. Pour 1 1/2 cups of water and let the broth simmer for 2 minutes.

5. Tear the turmeric leaves and add them into the pot.

6. Season the broth with 1/2 tablespoon of salt or to taste. Stir.

7. When the broth begins to boil, add the prawns.

8. After 5 minutes, reduce the flame and add in half of the coconut milk first. Keep on stirring to avoid the coconut cream from separating.

9. Put 2 drops of Xeero and salt.

10. Add in the remaining coconut cream. Stir for 2 minutes and take off from the heat.

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