Thai Style Tiger Prawn Curry

• 200 g tiger shrimp
• 200 g button mushrooms
• 200 g pineapple
• 200 g onions
• 200 g cherry tomatoes
• 200 g capsicums
• 330 ml coconut milk
• 20 g almonds
• 8 dried red chilies
• 1 lemon
• 1 teaspoon turmeric powder
• 10 g table salt
• 4 garlic cloves
• 1 piece ginger
• 2 tablespoons oil
• 1 tablespoon of melted butter

1. 1)tvernight, soak the almonds so that the skin will come off easily the next day.
2. 2)tlean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
3. 3)tevein the prawns.
4. 4)temove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
5. 5)trate the zest from the lemon.
6. 6)tdd the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
7. 7)tdd the paste made of almonds, chillies, garlic and ginger.
8. 8)tdd turmeric powder.
9. 9)then the vegetables soften, add the coconut milk.
10. 10)then the coconut milk starts boiling, add the lemon zest.
11. 11)tn a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
12. 12)tnce the prawns are cooked, add it to the wok with the rest of the stuff.
13. 13)tet it simmer for a few minutes under low fire, add the remaining salt.
14. 14)taste the gravy and add more salt if required.
15. 15)terve with steamed rice and popodums.

shrimp, button mushrooms, pineapple, onions, cherry tomatoes, capsicums, coconut milk, almonds, red chilies, lemon, turmeric powder, salt, garlic, ginger, oil, butter

Taken from www.food.com/recipe/thai-style-tiger-prawn-curry-520998 (may not work)