Nonya shrimp and pineapple curry
This slightly speeded-up adaptation of the traditional curry is quick to make but full of flavor - a wonderful sweet-spicy combination.
For spice paste
- 2 shallots large, peeled and roughly chopped
- 3 cloves garlic , peeled and roughly chopped
- 1 tablespoon fresh ginger approx 1.5in/5cm, peeled and roughly chopped
- 2 tablespoon raw cashews
- 2 tablespoon minced lemongrass (I used pre-prepared)
- 2 hot red chilis , top removed, deseeded and roughly chopped, or more to taste
- ½ teaspoon turmeric powder
- 1 tablespoon soy sauce
For rest of dish
- 1 tablespoon vegetable oil
- 16 oz pineapple chunks in pineapple juice 2x 227g/8oz can/tins
- ¾ cup coconut milk 180ml
- ¾ lb shrimp 350g prawns, weight without shell, fresh or frozen and defrosted de-veigned
Put all of the ingredients for the spice paste - shallots, garlic, ginger, cashews, lemongrass, chilis, turmeric and soy sauce - in a food processor or blender and puree until you have a fairly smooth, blended paste.
Warm the oil in a pan and fry the paste for around 5 min, stirring regularly so it doesn't stick.
Add the pineapple chunks and ½cup/120ml of the juice from the cans. Stir and cook for around another 5min then add the coconut milk.
Stir and cook for around 1-2min to warm through then add the shrimp/prawns. Simmer until the shrimp have changed color - they are opaque when cooked - and serve over rice.
Calories: 631kcal | Carbohydrates: 50g | Protein: 41g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 428mg | Sodium: 1844mg | Potassium: 870mg | Fiber: 4g | Sugar: 35g | Vitamin A: 245IU | Vitamin C: 52.6mg | Calcium: 316mg | Iron: 9mg