A rich and fragrant prawn curry, ready to eat in just half an hour
Prep:15 mins
Serves 8 – 10
1 tbsp vegetable oil4 tbsp massaman curry powder2 tbsp palm sugar, or soft brown sugar2 tsp turmeric1 tbsp fish sauce2x 400ml cans coconut milk1 small pineapple, peeled and chopped into chunks10 dried kaffir lime leaves, torn or juice of half a lime5 red chilli, chopped3 lemongrass stalks, peeled and cut into finger sized pieces600g peeled raw tiger prawn
STEP 1In 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.
