Pineapple Prawn Curry (Udang Masak Lemak Nenas)

Ingredients

• 15 To 20 Dried Small Red Chilies (Cut, Discard Seeds & Rehydrated In Hot Boiling Water For 20 Minutes)
• 10 Shallots
• 4 Cloves Garlic
• 2 Candlenuts
• 2 Stalks Lemongrass (Use The Pale Part About 4-Inch From The Base)
• 1 Teaspoon Turmeric Powder
• 1/2-Inch-Long Galangal (Find In An Asian Market)
• 1 Tablespoon Asian Shrimp Paste
• 3 Cups Water
• 1/2 Medium Ripe Pineapple (Cut Into 1 1/2-Inch Pieces)
• 1 Cup Coconut Milk
• 12 Large Shell On Prawns (Deveined)

Directions

1. In the bowl of a large food processor, combine rehydrated chilies (with about 1/3 - 1/4 cup of the rehydrating water), shallots, garlic, candlenuts, lemongrass, turmeric, galangal and Asian shrimp paste and process until a thick sauce is formed.
2. Heat oil in a large Dutch oven, and cook the prepared curry paste until it is fragrant and thick. Add water and pineapple chunks to the curry sauce, and simmer for 15 minutes. If the mixture becomes too thick, thin out with a 1/4 cup of water until the desired consistency is achieved.
3. Add coconut milk, and boil the sauce for three minutes. Add the prawns, and boil for two to three minutes. Turn off the heat and cover for another ten minutes.
4. Serve with a side of simple steamed rice.