Creamy Prawn Curry with

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Ingredients

  • 3 Mission Naan
  • 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

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Creamy Prawn Curry with Preparation Time: Total time: Serves Ingredients: 3 Mission Naan 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
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