Prawns with Pineapple in Spicy Gravy

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

Kari Udang Bernanas Thai

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
South East Asia
Gluten-free

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