INGREDIENTS:
(SERVES 6 OR MORE WITH RICE)
3-4 HOT RED DRIED CHILLIES, TO TASTE, SEEDED
5 MACADAMIA NUTS
1/4 TSP TUMERIC
1/4 TSP BELACAN,
TOASTED
1/2 INCH PIECE GALANGAL, SLICED
1 MEDIUM ONION, SLICED
1/4 TSP SALT
1 CUP "REGULAR" COCONUT MILK
2 TBSPS CORN OIL
1/4 CUP WATER
2 STALKS LEMON GRASS, BOTTOM 5 INCHES, CRACKED
2 CUPS CUBED FRESH RIPE PINEAPPLE (1-INCH PIECES)
1 POUND MEDIUM SHRIMP, PEELED AND DEVEINED
PROCEDURE:
1) PROCESS THE CHILLIES, MACADAMIA NUTS, TURMERIC,
BELACAN, GALANGAL, ONION, AND SALT MOISTENED WITH 3
TBSPS OF THE COCONUT MILK TO A RELATIVELY SMOOTH PASTE.
2) HEAT THE OIL IN A WOK OR PAN AND STIR FRY THE SPICE
PASTE OVER LOW HEAT UNTIL THE AROMA RISES, ABOUT 3
MINUTES.
3) ADD THE BALANCE OF THE COCONUT MILK, WATER, LEMON
GRASS AND PINEAPPLE AND BRING TO A BOIL, COMBINING
WELL.
4) ADD THE SHRIMP AND SIMMER OVER LOW HEAT FOR 3
MINUTES. ADJUST THE SUGAR AND SALT IF NECESSARY. SERVE
WARM.
