| • | Grind galangal, garlic, lemongrass, shallots and belacan into a fine paste.
|
| • | Take a small bowl, combine curry powder and chili powder.
|
| • | Add a little water and make a thick paste.
|
| • | Heat oil in a pot over medium- high heat, adds ground paste.
|
| • | Fry for about 5-8 minutes, keep stirring.
|
| • | Add curry paste, decrease the heat to low, stir-fry till quite toasted and oil starts to ooze from the paste.
|
| • | Add coconut milk, sugar, pineapples, and season with salt.
|
| • | Bring the mixture to a boil.
|
| • | Now immediately reduce the heat to medium-low, simmer for about 15 minutes.
|
| • | Add shrimp, simmer for about 2 to3 minutes till shrimp turn just opaque.
|
| • | Remove promptly from the flame, let stand for about 15 minutes. |
