Sweet & hot prawn & pineapple curry

• vegetable oil↗1 tbsp tbsp
• massaman curry powder↗4 tbsp tbsp
• palm sugar↗2 tbsp tbsp

  or soft brown sugar

• turmeric↗2 tsp tsp
• fish sauce↗1 tbsp tbsp
• coconut milk (canned)↗2x 400ml

  2×400 ml

• pineapple↗1 small

  1 small, peeled and chopped into chunks

• lime↗10 dried kaffir

  10 dried kaffir leaves, torn or juice of half a lime

• chilli↗5 red

  5 red, chopped

• lemongrass3

  3 stalks, peeled and cut into finger sized pieces

• peeled raw tiger prawn↗600g g

Step-by-step instructions

1. 1

   In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.