Pineapple Shrimp Curry

Recipe Type:	Non Veg.
Difficulty:	Average

Ingredients:

• 1-1/2 lb Large shrimp, shelled or unshelled
• 2 Cups fresh or canned pineapples, cut into bite-size
• 2 Cups coconut milk
• 2-3 tbsp Malaysian fish curry powder
• 2 tbsp Vegetable oil
• 1-2 tbsp Chili powder, or to taste
• 1/4 tsp Turmeric powder
• 1 Stalk lemongrass
• 1 Inch galangal
• 2 Cloves garlic
• 4 Shallots
• 1 tsp Belacan
• 2 tsp Sugar
• Salt to taste

Cooking Instructions:

• 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.