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Ingredients
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1 tablespoon peanut oil or coconut oil
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1 lemongrass stalk, white part only, finely chopped
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2 teaspoons finely chopped fresh ginger
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2 coriander roots, scraped clean, finely chopped
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1 1/2 tablespoons curry powder
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400ml can coconut milk
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400g pineapple, peeled, cored, chopped
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24 peeled green prawns, tails intact
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2 teaspoons brown sugar
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1 tablespoon fish sauce
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Steamed rice, to serve
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Fresh coriander leaves, to serve
Method
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1Heat the oil in a wok over medium-high heat. Add the lemongrass, ginger and coriander root and cook, stirring, for 1 minute. Stir in the curry powder. Cook for 1 minute or until aromatic.
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2Slowly whisk in the coconut milk. Reduce the heat to low. Simmer for 10 minutes or until thickened. Add the pineapple and simmer for 5 minutes.
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3Stir in the prawns. Simmer for 2-4 minutes or until just cooked though. Stir in the sugar and fish sauce to season. Serve with the rice and top with the fresh coriander leaves.
Source: taste.com.au
