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Ingredients

• 3 tbsp cooking oil
• 500 ml coconut milk
• 3 thai lime leaves, sliced thinly lengthways
• 2 tbsp fish sauce, or to taste
• pineapple, peeled, cut into 3cm-thick slices, and cubed
• palm sugar, to taste
• 700 g large prawns, with tails intact
• handfuls Thai basil, (selasih)
• steamed Thai jasmine rice, to serve

• 10 red chilli
• 2 stalks lemongrass, finely sliced
• 1 cm piece galangal, peeled
• 3 coriander roots
• 2 tsp ground cumin
• 1 tsp shrimp paste
• 2 tsp ground turmeric
• 4 candle nuts
• 10 shallots, trimmed

Description

Chef Wan Shares His Beloved Grandmother’s Recipe For A Traditional Malaysian Curry, For Only £2.13 Per Person

UK TV