Prawn Laksa | FOOD MATTERS®

Ingredients

• 6 macadamia nuts
• 1 tbsp vegetable oil
• 75 g (21/2 oz) yellow or red curry paste
• 250 ml (81/2 fl oz) chicken stock
• 1 x 400 g (14 oz) tin coconut milk
• 2 whole star anise
• 2 cinnamon sticks
• 3 tbsp tamarind purée
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 150 g (5 oz) green beans, chopped
• 200 g (7 oz) large raw prawns
• 200 g (7 oz) thin rice vermicelli
• 100 g (31/2 oz) pineapple
• large handful, each chopped, coriander (cilantro) and mint leaves
• Pickled red chilli and shallots and crispy fried shallots, to serve