Pineapple Curry With Prawns Recipe

INGREDIENTS:

• 400 g Large Prawns, peeled
• 1 1/2 Cups Pineapple Chunks (about ½ of a Pineapple)
• 2 Stalks Lemongrass, lightly crushed
• 1 ¼ Cups Coconut Milk
• ¾ Cup of Water
• 2 Tbsp Peanut Oil
• Sea Salt to taste

Spice Paste

• 6 (100 g) Fresh Red Chilies, seeded
• 10 Thai Bird’s Eye Chilies
• 8 (150 g) Shallots, peeled and coarsely chopped
• 2 Cloves of Garlic, peeled
• ¼ inch Fresh Turmeric or Ground Turmeric
• 3 to 4 Candlenuts 

INSTRUCTIONS:

1. Combine all the spice paste ingredients and blend into a smooth paste.
2. In a medium saucepan, heat the oil on a moderate heat and cook the spice paste together with the lemongrass until fragrant. (About 12 to 15 minutes)


3. Then add in the coconut milk and water. Bring the curry mixture to a boil and reduce the heat to simmer for about 15 to 20 minutes.


4. Add the pineapple and prawns and cook for another 5 minutes or until the prawn is cooked. Season the curry with sea salt.

Source: Seasalt With Food

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