Pineapple shrimp curry

Ingredients

• 2 shallots (large, peeled and roughly chopped (giving about 3/4 cup))
• 3 cloves garlic (peeled and roughly chopped)
• 1 tbsp fresh ginger (1tbsp is approx 1in/2.5cm, peeled and roughly chopped)
• 2 tbsp macadamia nuts (or raw cashews)
• 2 tbsp minced lemongrass ((I used pre-prepared))
• 2 red chilis (top removed, deseeded and roughly chopped - suggest hot but as suits taste, can add more)
• 1/2 tsp turmeric powder
• 2 tsp fish sauce (or half quantity of shrimp paste (belecan))
• 1 tbsp vegetable oil
• 16 oz pineapple chunks in pineapple juice ((16oz is 2x8oz cans))
• 3/4 cup coconut milk
• 3/4 lb raw shrimp (prawns, weight without shell, fresh or frozen and defrosted, de-veined)

Instructions

1. 1

   Put all of the ingredients for the spice paste - shallots, garlic, ginger, macadamia/cashews, lemongrass, chilis, turmeric and fish sauce/shrimp paste - in a food processor or blender and puree until you have a fairly smooth, blended paste.

2. 2

   Warm the oil in a pan and fry the paste for around 5 min, stirring regularly so it doesn't stick.

3. 3

   Add the pineapple chunks and 1/2cup/120ml of the juice from the cans. Stir and cook for around another 5min then add the coconut milk.

4. 4

   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.