The Nonya are the original inhabitants of Singapore. This delicious Nonya curry is made even more interesting and colorful with the addition of pineapple. This dish clearly reflects Singapore’s unique geography- the small country’s cuisine is influenced by it’s position along the spice trade route, and it’s tropical climate .
Over the centuries it’s unique location has brought many “conquerors'” including India, Malaysia, Great Britain, and like most countries in the region at one time or another, China. Singapore’s unique cuisine reflects the integration of the strong influences of each country.
Shrimp Curry with Pineapple
- Large skillet or wok
- Food Processor or blender
- 1 stalk Lemongrass, bottom 6-inches of white part, sliced thin
- 3 medium Dried red chili pepper, soaked in warm water to soften for 5 minutes
- 3 small Fresh red chilis, chopped (seeds can be removed to lessen heat)
- 5 stalk Scallion, roughly chopped
- 3 cloves Garlic, crushed
- 3 tbsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Asian fish sauce
- 2 tbsp Vegetable oil
- 2 cans Coconut milk, ½ cup thick cream reserved
- 1 lb Shrimp, peeled and cleaned
- 1½ cup Pineapple wedges, drained
- Salt, to taste
- Make Sauce – In a food processor, make a smooth paste with lemongrass, chilis, scallion, garlic, coriander, turmeric, and fish sauce. Heat vegetable oil in a large frying pan or wok over medium heat. Add paste mixture and cook, stirring, for 4 minutes. If it looks to be sticking, add 1-2 tbsp thin coconut milk.
- Cook Curry – Add shrimp to pan and cook 1 minute. Add thin coconut milk and pineapple chunks. Cook until pineapple is soft, about 5 minutes. Stir in thick coconut cream and cook another minute. Season with salt and serve with white rice.
- This dish can be prepared ahead of time and reheated in a microwave or a saucepan on the stove.