Pineapple Prawn Curry
Ingredients
Spice Paste
-
15 to 20
pieces
dried chillies
-
10 to 12
pieces
shallots
-
4
pieces
garlic
-
2
pieces
candlenuts
-
2
stalks
lemongrass
-
1
inch
turmeric
-
½
inch
galangal
-
1
tablespoon
Asian shrimp paste (belacan)
Curry Base
-
1
litre
water
-
½
piece
ripe pineapple
Coconut Milk
-
250
ml
thick coconut milk
Prawns
-
10 to 12
pieces
large prawns with shell intact
Instructions
- Blend all ingredients from Part I to form a paste.
- Heat 3/4 cup of oil in a wok or pan and sauté the paste until it becomes drier and fragrant.
- Transfer the sautéed paste to a cooking pot and add the ingredients from Part II.
- Simmer for about 15 minutes until the sweetness from the pineapple is released into the gravy.
- Pour in the thick coconut milk and let it boil for 2-3 minutes.
- Add the washed prawns and boil until they are cooked through.
- Turn off the heat and serve hot with rice.
Nutrition Facts (estimated)
Servings
4
Calories
271
Total fat
14g
Total carbohydrates
33g
Total protein
8g
Sodium
162mg
Cholesterol
43mg
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