Freshwater Prawn in Yellow Curry with Green Pineapple
Udang Galah Masak Lemak Bersama Nenas Muda
(Gaeng Goong Sapparod)

Yellow Curry Paste
Ingredients
15nos Bird Eye Chillies
5nos Red Chillies
8nos Shallots
3cloves Garlic
½ inch length Galangal
½ inch length Fresh Turmeric
2stalks Lemongrass
20gm Shrimp Paste (lightly toast)
1nos Kaffir Lime (use the skin)

Method
1. Blend all ingredients into yellow curry paste

Ingredients
500 gm Udang Galah / Freshwater or Tiger Prawn
1no medium Green Pineapple (peeled and half slice)
2tbsp Vegetable Oil
3tbsp Yellow Curry Paste
2cups Fresh Coconut Milk (cream can be used to replace coconut milk but you will not get the coconut aroma in your curry)
1cup Water
2tbsp Fish Sauce
2tsp Palm Sugar
A pinch of salt, seasoning

Method
1. Clean Freshwater Prawns and cut the backside of the prawn – remove the black stripe
2. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the yellow curry paste to the oil.
3. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stir fry, add a little coconut milk.
4. Cook the paste for 5 minutes over a low to medium heat.
5. Add coconut milk and blend well. Add some water. Bring the curry back to a boil.
6. Once the curry is boiling, add the Freshwater Prawn and season the curry with fish sauce, salt and palm sugar.
7. When the Freshwater Prawns are almost cooked, add the pineapple and mix well. Cook for about 5 minutes on a medium heat.
8. The curry should be fairly thick.
9. Spoon this curry into a bowl and serve with hot streamed rice.