Pineapple Prawn Curry (Gaeng Gung Sapparot)

Course : Curry
Serves: 1
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1/4 cup peanut oil
1/4 cup onion chopped fine
3 tablespoons dried shrimp chopped fine
3 tablespoons lemon grass chopped fine
3 tablespoons galangal chopped fine
1/2 teaspoon shrimp paste
1 teaspoon chile paste -- up to 4
2 cups coconut milk
1 tablespoon fish sauce
1 teaspoon palm sugar
1 pound shelled prawns
2 cups pineapple chunks

Preparation / Directions:

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chile 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

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