This delicious curry is a popular dish on the menu at Bon Ton restaurant on the island of Langkawi in the Andaman Sea, off the west coast of Malaysia. Australian born Narelle McMurtrie owns and runs two gorgeous tropical resorts adjacent to the restaurant: Bon Ton and Temple Tree.
Serves 3 – 4, as part of a Malay meal which might include a Hot Sour Fish Curry, Satays, rice, cucumber pickle and mango chutney.
½ fresh just-ripe pineapple
2 cups water
4 tablespoons vegetable oil
400g medium-sized prawns, peeled and deveined
1 ½ cups thick coconut milk
Salt, to taste
6 medium red chillies
8 small red eschalots, peeled
2 stalks lemongrass, white part only, sliced finely
½ (half) teaspoon dried shrimp paste
½ (half) teaspoon turmeric powder
2 cloves garlic, peeled
Peel the pineapple, remove the eyes and cut lengthwise into quarters.
Remove core, wash and cut into small triangular pieces.
Blend spice paste ingredients with ½ cup water. Heat oil in a saucepan and fry the blended ingredients for five minutes. Add pineapple, stir fry another five minutes, then add remaining 1½ cups water. When pineapple is soft, add the prawns, coconut milk and salt.
Stir well, lower heat and simmer, uncovered, for ten minutes.