Ingredients

Method

For the curry paste, blend:
• 1 thick stalk lemongrass, thinly sliced
• 50 g shallots, chopped
• 4 garlic cloves, finely chopped
• 3 red chillies, chopped
• 2 green chillies, chopped
• 1 t ground turmeric
• 1 T hazelnuts
• 1 T water
• 3 T vegetable oil
For the curry:
• 1 small pineapple, peeled and diced
• 2 T palm sugar
• 4 Salt, to taste
• 4 tomatoes, quartered
• 1 x 400 g can coconut milk
• 500 g prawns, peeled, cleaned and deveined
• Basmati rice, for serving
• Spring onions, chopped into 2.5 cm lengths, to garnish

Method

Ingredients

Heat the oil in a wok and fry the curry paste over a medium heat for 5–8 minutes.

Add the pineapple and sauté for 2–3 minutes, then add the palm sugar, salt and 1 1⁄2 cups water. Bring to the boil, then simmer for 3–5 minutes or until the pineapple softens.

Add the tomatoes and cook for a further 2–3 minutes, then pour in the coconut milk. Bring back to the boil, stirring well. Add the prawns and simmer gently for a further 3–5 minutes, then serve with basmati rice, garnished with spring onion.

Cook's note: I love the sweetness and texture of grilled pineapple with prawns. The sauce has a fair bit of heat, but is balanced out nicely by the creamy coconut milk.

Discover more curry recipes here.