Prawn and Pineapple Coconut Curry with Caribbean Couscous

This is a fragrant, fruity and spicy quick curry that’s delicious served with our Caribbean inspired couscous. Give it a try and bring a burst of tropical flavour to your meal for two.


Heat the oil in a large pan over a medium heat. Add the onions, garlic and ginger and cook, stirring occasionally, until golden brown. Add the ground spices and cook, stirring, for a minute.

Add the coconut milk, sliced chillies, salt, sugar and pineapple to the pan and stir to combine. Bring to a simmer and then add the prawns. Cook for a few minutes, until the prawns turn pink and are cooked through.

Meanwhile, prepare the couscous according to the packet instructions.

Scatter the curry with chopped coriander and sliced chilli and serve with the couscous.



  • 2 cm piece fresh root ginger, peeled and grated
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced or grated
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¼ tsp chilli powder
  • 200ml coconut milk
  • 1 green chilli, finely sliced, plus extra to garnish
  • 1 tsp salt
  • 1 tsp brown sugar
  • 10 chunks canned pineapple, cut into 1-2cm pieces
  • 150g raw peeled deveined prawns
  • small handful of fresh coriander
  • 1 x packet Ainsley Harriott Caribbean Couscous