Thai Prawn Curry with Lychees and Pineapple

Thai prawn curry with lychees and pineapple is a perfect, fresh and light summer curry. A simple, easy and tasty recipe

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  • Serves 6

  • Prep time 15 mins

  • Cooking time 25 mins

  • Total time 40 mins

  • Skill level Easy

  • Calories 243 per serving

  • Prepare ahead yes


  • 1tbsp sunflower oil
  • 2tbsp Thai red curry paste
  • 2cm (¾in) piece fresh root ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 2 kaffir lime leaves, shredded
  • 1 x 400g tin coconut milk
  • 400g (14oz) raw, whole tiger prawns (from the freezer cabinet)
  • 1 x 400g tin lychees, drained
  • ½ medium fresh pineapple, cut into chunks
  • 1tbsp Thai fish sauce (nam pla)
  • juice 1 to 2 limes, to taste
  • 2tbsp fresh coriander


  1. Gently heat the oil in a sauté pan then add the curry paste. Cook for a minute or two, then add the ginger and lemongrass. Cook for a further minute, then add the lime leaves and coconut milk. Bring to the boil and simmer for 10 minutes.

  2. Add the prawns, lychees and pineapple. Once the prawns are pink and cooked through and the fruit is hot, add the fish sauce and lime juice to taste. Stir in the coriander and serve with Thai jasmine rice.