500g big prawns, clean the feelers but leave the shells intact
250 g pineapple, cut into small pieces
90 ml oil
375 ml water
175 ml thick coconut milk
3 pcs kaffir lime leaves
Ground Ingredients
15 dried chilies, seeded and soaked in boiling water until soft
150 g shallots
2 cloves garlic
4 candlenuts
1¼ cm galangal
1 tsp shrimp paste (“belacan”)
2 cm fresh turmeric
Instructions
Heat oil in a frying pan and fry the ground ingredients until fragrant.
Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.
Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.
Turn up the fire and stir in the prawns and kaffir lime leaves. When prawns are cooked, add coconut milk. Cook for a few more minutes until coconut milk boils. Remove from heat. Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry
Creamy Prawn Curry with
Preparation Time:
Total time:
Serves
Ingredients:
3 Mission Naan500g big prawns, clean the feelers but leave the shells intact250 g pineapple, cut into small pieces90 ml oil375 ml water175 ml thick coconut milk3 pcs kaffir lime leaves
Ground Ingredients
15 dried chilies, seeded and soaked in boiling water until soft150 g shallots2 cloves garlic4 candlenuts1¼ cm galangal1 tsp shrimp paste (“belacan”)2 cm fresh turmeric
Instructions:
Heat oil in a frying pan and fry the ground ingredients until fragrant.
Add in pineapples and cook for 5 minutes. Add in 1 tbsp sugar from the seasoning.
Add in water and tamarind skin. Bring to boil and add in seasonings. Lower the heat and simmer for 10 minutes.
Turn up the fire and stir in the prawns and kaffir lime leaves. When prawns are cooked, add coconut milk. Cook for a few more minutes until coconut milk boils. Remove from heat. Toast naans in a heated frying pan. Cut into wedges and serve with prawn curry
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