Tamarind, pineapple, chicken and prawns

Prep 0 h : 25 m
Cook 0 h : 15 m


  • 1 tbsp oil

    400g chicken thigh fillets, sliced

    12 medium-size prawns, peeled, deveined and butterflied

    1 long red chilli, finely chopped

    2 garlic cloves, crushed

    ½ tamarind concentrate

    2 tbsp kecap manis

    1 tbsp honey

    ½ pineapple, peeled, core removed and chopped

    1 bunch buk choy, leaves separated

    Steamed rice, sliced green onions, to serve


  • Heat oil in a wok or large frying pan on high.

    Stir-fry chicken in 2 batches for 3-4 mins, until browned.

    Set aside.

    Add prawns to wok or pan and stir-fry 1-2 mins, until almost cooked.

    Add chilli and garlic, tossing 1 minute until fragrant and prawns have changed colour.

    Return chicken to wok with tamarind, kecap manis and honey.

    Stir-fry 2-3 mins, until well combined, add 1-2 tbsp water for a slightly tighter sauce.

    Toss pineapple and buk choy through and remove from heat.

    Serve with steamed rice and sprinkle with onion.