A spicy prawn curry sweetened with pineapple.
serves 4-6
Ingredients:
- 3 Tbsp Cooking oil
- 500 ml (16 fl oz / 2 cups) Coconut milk
- 3 Kaffir lime leaves
- 2 Tbsp Fish sauce
- Salt, to taste
- Sugar, to taste
- 350 g (12 oz) Pineapple, sliced
- 700 g (1½ lb) medium Prawns (shrimps), legs and feelers trimmed
- a handful Thai sweet basil
Paste
- 10 Red chillies
- 2 stalks Lemon grass, tough outer leaves removed, ends trimmed and finely sliced
- 1-cm (½-in) Galangal knob, peeled
- 3 sprigs Coriander leaves (cilantro)
- 3 Kaffir lime leaves
- 10 Black peppercorns
- 2 Tsp Ground cumin
- 1 Tsp Dried prawn (shrimp) paste
- 2 Tsp Ground turmeric
( Cooking Charts )
Procedures:
- Pound ingredients for paste together until fine. Heat oil in a wok and sauté ground paste until fragrant. Stir in coconut milk.
- Add kaffir lime leaves, fish sauce, salt, sugar and pineapple. Simmer over low heat until a layer of oil rises to the top.
- Add prawns and basil leaves and simmer for another 3 minutes. Serve hot with steamed white rice.
