PERANAKAN PRAWN & PINEAPPLE CURRY

Fresh pineapple gives this Peranakan seafood curry an undercurrent of tangy sweetness. This is a colourful family favourite that we serve on special occasions.

Serves 2 with rice

8 large king tiger prawns (250g), deveined, shell-on
100g pineapple, cut in triangles
3 tbsp cooking oil
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
200ml coconut milk
200ml water
Sea salt, to taste
2 kaffir lime leaves, thinly shredded, to finish (optional)
Chopped fresh coriander, to finish 

Fry the prawns in oil till they turn golden, then set aside. 
Keep the sweet seafood-flavoured oil in the pan.
Over low heat, slowly fry Rempapa Peranakan Turmeric & Lemongrass spice paste in the oil till fragrant.
Turn the heat up, stir in coconut milk, water and fish sauce/ salt.
Add the pineapple and return the prawns to the pan. 
Cover, turn the heat down to low and simmer for two minutes.
Taste and season with more fish sauce/ salt if needed. Finish with kaffir lime leaves and coriander.