Pineapple Prawn Curry

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

( Measurements in Cooking )

Procedures:

1. Pound ingredients for paste together until fine. Heat oil in a wok and sauté ground paste until fragrant. Stir in coconut milk.
2. Add kaffir  lime leaves, fish sauce, salt, sugar and pineapple. Simmer over low heat until a layer of oil rises to the top.
3. Add prawns and basil leaves and simmer for another 3 minutes. Serve hot with steamed white rice.