This is a Thai Curry you will not get tired of, creamy yet sweet and tangy!
Ingredients
Serves 4 people
- 600 g large tiger prawnsRemove shell with heads on
- 500 g fresh pineappleDiced
- 4 chili padi (Bird's eye chili)
- 6 shallots
- 4 cloves garlic
- ½ Tbsp ginger
- ½ Tbsp turmeric
- 1 lemongrass
- 1 large red chiliSliced
- 5 kaffir lime leaves
- ½ Tbsp galangal
- 4 Thai baby eggplantSubstitute for regular eggplant
- ¼ cup coconut milk
- ½ cup water
- Vegetable oil
- Salt To taste
Step 3 – Deshell and devein prawns
- Remove shell and devein prawns, leaving the prawn heads intact. Set aside. (Prawn heads are known to give extra flavour and sweetness to a dish)
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