Ingredients 400 g Large Prawns, peeled ½ Pineapple, cut into chunks 2 Stalks Lemongrass, lightly crushed 1 ¼ Cups Coconut Milk ¾ Cup of Water 2 Tbsp Peanut Oil Sea Salt to taste Curry Paste 5 (95 g) Red Chilies, seeded 10 Thai Bird’s Eye Chilies 8 (200 g) Shallots, peeled and coarsely chopped ¼ inch Fresh Turmeric or Ground Turmeric Method Combine all the curry paste ingredients and blend into a smooth paste. In a medium saucepan, heat the oil on a moderate heat and cook the curry paste together with the lemongrass until fragrant. (About 15 minutes) 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. Add the pineapple and prawns and cook for another 5 minutes or until the prawn is cooked. Season the curry with sea salt. |