Prawns and Pineapple Curry Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
12 large prawns (shrimps) 3 tablespoons cooking oil 2 stalks lemon grass, lightly crushed ½ ripe pineapple, peeled and sliced 250ml thick coconut cream 500ml coconut milk 1½ teaspoons salt Ingredients to be ground: 10 red chilies 15 shallots, peeled 5-cm knob galangal, peeled 2.5-cm knob turmeric, peeled 2.5-cm square piece dried shrimp paste 3 candlenuts |
Method: Wash prawns. Trim off feelers and legs. Leave unpeeled. Heat oil in a kuali or wok. Fry lemon grass and ground ingredients until fragrant and oil separates. Add pineapple slices, then coconut milk. Bring to a slow boil and simmer gently for 5 minutes. Put in prawns and simmer until almost cooked, then add coconut cream and salt. Simmer until prawns are thoroughly cooked. |
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