Shrimp and Pineapple Curry Recipe |
Ingredients: |
12 large shrimps 3 tablespoons cooking oil 2 stalks lemon grass, lightly crushed ½ small ripe pineapple, peeled and sliced 250 ml coconut cream, squeezed from 1 grated coconut with a little water added 500 ml coconut milk, squeezed from same grated coconut with sufficient water added 1½ teaspoons salt Ingredients to be ground: 8 red chillies 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 shrimps. Trim off feelers and legs. Leave unpeeled. Heat oil in a wok and 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 shrimps and simmer until shrimps are thoroughly cooked. Serve with steamed jasmine rice. |
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