Prawn and pineapple curry

Name: Prawn and pineapple curry
Cuisine: Spanish
Ingredients: 2 fresh lemon grass stalks, chopped; 6 red shallots, peeled and chopped; 1 teaspoon turmeric powder; ½ teaspoon shrimp paste; 3 kaffir lime leaves, or ½ tablespoon lime zest; 250 g/9 oz raw tiger prawns, shelled and deveined; 2 teaspoons Thai fish sauce (nam pla); 2 teaspoons Thai fish sauce (nam pla); 1 tablespoon Demerara or palm sugar; 1 tablespoon Demerara or palm sugar; vegetable oil, for frying; 4 red bird’s eye chillies, deseeded; 185 ml/6½ fl oz coconut milk; 300 g/11 oz fresh pineapple, peeled, eyes and core removed, and cut into small chunks; 2 tablespoons tamarind paste; 3 kaffir lime leaves, or ½ tablespoon lime zest

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

185 ml/6½ fl oz coconut milk
300 g/11

Europe
Asia
Thailand
Spain
Japan
Fish course
Pescatarian
Gluten-free
Southeast Asia
Mediterranean

Method

Put all the ingredients for the paste into a spice grinder and grind to a paste (add a little water if the mixture is a bit stiff).
Heat a little oil in a wok or heavy-based pan, add the paste and stir-fry for a minute or so until the fragrance is released.
Add the coconut milk and cook for a couple of minutes, then add the pineapple chunks, tamarind pas