This delicious Pineapple Prawn Curry in Coconut Milk is very aromatic, creamy, fruity and spicy. Its made from fresh ingredients and is served over steamed rice.

INGREDIENTS:

• 6-8 large prawns (deveined and may leave the shells on)
• 8-10 pieces of pineapple (can use canned or fresh)
• 100 – 150ml of coconut milk
• Tamarind paste (not pictured)

INGREDIENTS FOR REMPAH (SPICE PASTE):

• 10 – 12 shallots
• 1 inch of galangal
• 3 – 4 pieces of kaffir lime leaves
• 6 – 7 chilies (dried or fresh or mix works)
• ¼ inch turmeric (can use powder)
• 2 – 3 lemongrass (the bottom part)
• 1 teaspoon of shrimp paste
• 4 – 5 garlic cloves
• 2 candlenuts (not pictured)

INSTRUCTIONS:

• Blend all of the ingredients for the rempah with little water

• Heat the oil in a pan and fry the rempah paste for 3 – 4 minutes
• Add coconut milk and simmer for 2 – 3 minutes
• Add the pineapple pieces

• You can add water if gravy is desired
• Simmer for 2 – 3 minutes
• add the prawns and the tamarind paste

• Add sugar, salt and adjust the seasoning.
• Add the kaffir lime leaves
• Serve over steamed rice

NOTE:

• I sauteed the prawns in 1 teaspoon of oil separately before adding to the curry (just until the prawns turn a translucent color) 

For more recipe, visit:

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