Name: Malaysian prawn and pineapple curry with crispy onions
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 tbsp vegetable oil; 400ml tin coconut milk; 400g pineapple, cut into bite-sized pieces; 4 lime leaves, (see cook's notes below); 350g raw peeled king prawns; 1 tbsp fish sauce; 1 lime, juiced; 1 red chilli, sliced to serve; ready-made crispy fried onions, to serve (see cook's notes below); cooked jasmine rice, to serve; 1 echalion shallot, chopped; 6 cloves garlic, chopped; a thumb-sized piece ginger, chopped; 2 sticks lemongrass, chopped; 2 red chillies, chopped; a handful macadamia nuts; 1 tsp ground turmeric

Two plates of Malaysian prawn and pineapple curry with crispy onions and chillies

2 tbsp vegetable oil
400ml tin coconut milk
400g pineapple
cut into bite-sized pieces
4 lime leaves
(see cook's notes below)
350g raw peeled king prawns
1 tbsp fish sauce
1 lime
juiced
1 red chilli
sliced to serve
ready-made crispy fried onions
to serve (see cook's notes below)
cooked jasmine rice
to serve

PASTE

1 echalion shallot
chopped
6 cloves garlic
chopped
a thumb-sized piece ginger
chopped
2 sticks lemongrass
chopped
2 red chillies
chopped
a handful macadamia nuts
1 tsp ground turmeric

Method

step 1
To make the paste, tip all of the ingredients and 50ml of water into a blender or food processor and whizz until completely smooth.
step 2
Heat the vegetable oil in a deep frying pan and tip in the paste. Cook gently for 15 minutes or until the shallot no longer smells raw. Tip in the coconut milk, pineapple and kaffir lime leaves, and simmer gently for 10 minutes. Stir in the prawns and cook gently for 5 minutes or until they just turn pink. Season with the fish sauce and lime juice. Sprinkle over the red chillies and crispy onions, and serve with rice.