Peanut oil
1/4 c Onion, chop fine
3 tb Dried shrimp, chop fine
3 tb Lemon grass, chop fine
3 tb Galangal, chop fine
1/2 ts Shrimp paste
1 ts Chili paste (up to 4)
2 c Coconut milk
1 tb Fish sauce
1 ts Palm sugar
1 lb Shelled prawns
2 c Pineapple chunks

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic. Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half. Add prawns and pineapple, simmer 3-4 minutes.

Yield - 4 cups