Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Peanut oil | |
| ¼ cup | Onion; chopped fine |
| 3 tablespoons | Dried shrimp; chopped fine |
| 3 tablespoons | Lemon grass; chopped fine |
| 3 tablespoons | Galangal; chopped fine |
| ½ teaspoon | Shrimp paste |
| 1 teaspoon | Chili paste; up to 4 |
| 2 cups | Coconut milk |
| 1 tablespoon | Fish sauce |
| 1 teaspoon | Palm sugar |
| 1 pounds | Shelled prawns |
| 2 cups | Pineapple chunks |
Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.
Add prawns and pineapple, simmer 3-4 minutes.
Yield - 4 cups
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.