Ingredients

The following ingredients have 4 Servings
  • 500 g prawns (shrimps)
  • ½ small pineapple (cut into little triangles)
  • 200 ml coconut milk (medium strength)
  • 1 Tbsp tamarind (soaked and squeezed for juice (click for more))
  • juice of half a lime
  • 1 tsp sugar
  • 1 tsp salt
  • 2 Tbsp vegetable oil
  • 125 ml water
  • fresh lime leaves or coriander leaves (cilantro)
  • 2 medium onions
  • 2 cloves garlic
  • 10 dried red chillies (soaked in hot water for 20 minutes)
  • 1 Tbsp shrimp paste
  • 3 candlenuts or macadamia nuts or cashew nuts
  • ½ tsp turmeric powder
  • ½ inch galangal
  • 2 stalks lemongrass

Instruction

  • Heat the oil in a large saucepan on medium heat and sauté the ground ingredients until fragrant, for 2-3 minutes.
  • Add prawns and coat thoroughly, then add the pineapples and do the same.
  • Add the coconut milk and bring to a gentle boil on low heat (coconut milk will curdle over high heat).
  • Add the tamarind, lime juice, salt and sugar and cook for 5 minutes until prawns are done.
  • If you'd like more gravy, add some water (about 125ml/half a cup) or the equivalent amount of coconut milk for a slightly creamier curry.
  • Add the leaves that you're using a minute or so before the end of cooking time, turn off heat and serve with plain boiled rice. If using coriander leaves, chop and scatter after turning the heat off.