15-Minute Pineapple Shrimp in Coconut Broth Recipe

Believe it or not, this Pineapple and Prawns Cooked in Coconut Broth or Masak Lemak Nenas Udang, as Malaysians call it, can be ready in just 15 minutes for everyone to enjoy! Now that’s what we call a local recipe to be treasured.

Modern cooking is all about fast, easy and simple recipes. While we would love to sit down and take our time, preparing our food with love, our current lifestyle does not always allow that to happen. There are, however, fantastic traditional recipes that can be put together quickly and Malaysian Pineapple and Prawns in Coconut Broth is one of them.

A practical and treasured heritage recipe!

The Ultimate One-Pot Cooking!

Malaysian dishes are mostly created to help busy mothers to prepare wholesome food for their whole family to enjoy. Cooked in large quantities, dishes such as this pineapple and prawn dish are able to be enjoyed repeatedly at any time you feel hungry. Convenient and definitely a smart way to go.

An important consideration is that this pineapple and prawn in coconut broth recipe is very healthy as it doesn’t use oil for sautéing the paste and uses fresh coconut milk. As many of you may already know, coconut milk has many health benefits including improving your immune system and can help in preventing the risk of heart disease.

There’s so many good things you can get out of this recipe so let’s get started.


  • 1 medium-sized pineapple, sliced to bite-sized chunks
  • 15 large prawns, deveined, head removed
  • 40g turmeric
  • 7 shallots
  • 5 bird’s eye chillies
  • 3 red chillies
  • 5 cloves of garlic
  • 350ml fresh coconut milk (alternatively you can use 1 box of coconut cream, mixed with an added 1/2 cup of water)
  • 2 cups of water
  • 2 turmeric leaves


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

Sweet, Sour and Everything Nice

I bet by now you are enjoying this delicious broth with your family and friends. Don’t worry about taking seconds. There’s more for everyone. The best thing about this recipe is, it can be a soup or a main to be eaten with white rice. Either way, with this delicious pineapple and prawn cooked in coconut broth recipe, you win!

If you have other easy, quick recipes like this pineapple and prawn cooked in coconut broth recipe, let us know by leaving a comment or visit us on our Instagram and Facebook pages. Till then, cook smart!

Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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