Name: Prawns with Pineapple in Spicy Gravy (Kari Udang Bernanas Thai)
Cuisine: Malaysian
Ingredients: Shallots 8, peeled; Coriander root 4; Garlic 2 cloves, peeled; Dried prawn (shrimp) paste (belacan) 1 tsp; Salt to taste; Lime 1, juice extracted; Red chillies 8, seeded; Sugar 4 tsp; Turmeric 1-cm (½-in) knob, peeled; Candlenuts 4; Palm sugar (gula melaka) 4 Tbsp, grated; Store-bought coconut cream 800 ml (27 fl oz); Vegetable oil 85 ml (2½ fl oz / ⅓ cup); Pineapple ½, peeled and diced; Freshwater prawns (shrimps) 500 g (1 lb 1½ oz), cleaned and feelers trimmed; Thai basil leaves 40; Galangal 2-cm (1-in) knob, peeled; Coriander powder 2 tsp; Lemongrass 3 stalks, bruised

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 85 ml (2½ fl oz / ⅓ cup)
Store-bought coconut cream

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in wok and fry the spice paste over low heat until the oil surfaces.
Add coconut cream, palm sugar and pineapple. Bring to the boil and simmer for 5 minutes.
Put in the prawns, basil leaves, lime juice, salt and sugar to taste. Cook for a further 5 minutes

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of