Fiery Prawn Curry

Serves 4
Ingredients:

500g medium raw prawns
250g fresh pineapple
250g potatoes
1 tbsp oil
1 cup (250ml) coconut milk
½ cup (125ml) water
2 tbsp tamarind concentrate
1 tsp sugar
1 tsp salt

Spice Paste:
6 small dried red chillies
1 tsp shrimp paste
1 tsp coriander seeds
1 large red (Spanish) onion, roughly chopped
6 cloves garlic
4 small red chillies, roughly chopped
2 green chillies, roughly chopped
4cm piece fresh galangal, roughly chopped
1 stem lemon grass (white part only), sliced
6 candlenuts
½ tsp ground turmeric
1 tbsp oil

Method:

• To make Spice Paste: Soak the dried chillies in hot water until soft, then drain. Wrap the piece of shrimp paste in foil and grill for 1-2 minutes under medium heat. Dry-fry the coriander seeds in a small pan until aromatic. Place the onion, garlic and drained dried red chillies in a food processor and process until just combined. Add the shrimp paste, coriander seeds, fresh red and green chilli, galangal and lemon grass and process until well combined, scraping down the sides of the bowl with a spatula. Add the candlenuts, turmeric and oil and process until a smooth paste is formed.
• Peel and devein the prawns, leaving the tails intact. Cut the pineapple into bite-sized pieces. Cut the potatoes into slightly larger pieces.
• Place the potato in a large pan with enough water to cover and cook for 5 minutes, or until just tender. Drain and set aside.
• Heat the oil in a large frying pan or wok; add the Spice Paste and cook over medium heat for 5 minutes, stirring constantly. Add the pineapple, potato, coconut milk and water and bring to the boil. Reduce the heat, add the prawns and simmer for 5 minutes. Add the tamarind, sugar and salt. Serve with plenty of steamed rice.

Nutrition per serve:
Protein 15g
Fat 25g
Carbohydrate 20g
Dietary Fibre 5g
Cholesterol 120mg
1610 kj (385 cal)