Prawns and pineapple curry is another very popular and aromatic Nonya (Peranakan) curry. It is delicious with an addictive sweet, sour and spicy taste.
4long fresh red chillies deseeded and cut into 3 cm (1.2 inch) pieces
10small dried red chillies deseeded
5kaffir lime leavesstems removed and leaves finely sliced
1½inchpiece fresh galangalpeeled and finely sliced
1½inchpiece fresh gingerpeeled and finely sliced
1inchpiece fresh turmericpeeled and finely sliced or 1 teaspoon ground turmeric
1stem lemon grasswhite part only, finely sliced
For the Garnish:
some fresh mint leavesoptional
Instructions
Peel and remove cores of pineapples and roughly cut into small 3cm (1.2 inch) triangle pieces. Set aside.
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
Heat up 3 tablespoons of extra virgin olive oil in a wok and add the spice paste and stir-fry for 2 to 3 minutes or until aromatic on medium heat.
Add the assam (tamarind) puree or paste and tomatoes to the wok and stir-fry for another 2 minutes on medium heat.
Then add in all the coconut milk, sugar and salt and stir and combine well and bring to a boil.
Cook the prawns in the sauce on low to medium heat for 2 minutes on each side or until prawns are just cooked. Stirring the sauce occasionally to ensure its not sticking at the bottom. Remove the prawns and set aside.
Add the pineapple pieces to the wok and cook for 2 minutes on medium heat.
Return the prawns to the wok and stir and combine for another 2 minutes on medium heat.