Recipes | One Pot: Penang Prawn & Pineapple Curry - NTUC FairPrice

Ingredients

• 100g fresh coconut flesh
• 2 tsp sunflower oil
• Thumb-sized piece ginger, peeled
• 6 garlic cloves, peeled
• 1½ tbsp mild curry powder
• 100ml sunflower oil
• 7 curry leaves
• 1 cinnamon stick
• 1 star anise
• 3 cardamom pods
• 6 onion cloves
• 6 shallots, thinly sliced length-ways
• 3 tbsp tamarind paste
• 1 pineapple, peeled, cored and cut into chunks
• 1 tbsp palm sugar or soft brown sugar
• 400ml can full-fat thick coconut milk
• 24 large raw prawns, peeled
• Handful of coriander leaves* and cooked white or brown rice, to serve