Malaysian prawn and pineapple curry with crispy onions

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 tbsp vegetable oil

400ml tin coconut milk

400g pineapple cut into bite-sized pieces

4 lime leaves (see cook's notes below)

350g raw peeled king prawns

1 tbsp fish sauce

1 lime juiced

1 red chilli sliced to serve

ready-made crispy fried onions to serve (see cook's notes below)

cooked jasmine rice to serve

1 echalion shallot chopped

6 cloves garlic chopped

a thumb-sized piece ginger chopped

2 sticks lemongrass chopped

2 red chillies chopped

a handful macadamia nuts

1 tsp ground turmeric

Directions

To make the paste, tip all of the ingredients and 50ml of water into a blender or food processor and whizz until completely smooth.

Heat the vegetable oil in a deep frying pan and tip in the paste. Cook gently for 15 minutes or until the shallot no longer smells raw. Tip in the coconut milk, pineapple and kaffir lime leaves, and simmer gently for 10 minutes. Stir in the prawns and cook gently for 5 minutes or until they just turn pink. Season with the fish sauce and lime juice. Sprinkle over the red chillies and crispy onions, and serve with rice.

Nutrition

• Calories: 379
• Total Fat: 26.2 g
• Saturated Fat: 15.6 g
• Sodium: 1.2 mg
• Total Carbohydrate: 15.2 g
• Dietary Fiber: 2.9 g
• Total Sugars: 12.4 g
• Protein: 18.9 g