This is a Sponsored Post written by me on behalf of Haagen Dazs. All opinions are 100% mine.
For the last 5 years living away from my parents, I started supporting myself, earning a living, feeding myself, and catering to my needs. One of which is cooking. Having no one else to do it for me, I started cooking basically frying something up. Later on, I started reading cook books and watched cooking shows. That’s when I realized, cooking is not that hard to do. With the right ingredients and a good recipe, a little patience here and there, and you should be set to go. After successfully cooking my own version of vegetable chop suey, that’s when I started to be more passionate about my cooking. I became more meticulous with my cooking, paying attention to every single detail down to the last ingredient just to come up with the perfect dish.
A quick dish I can easily prepare is something I call. “Pineapple Prawn and Curry”
Ingredients
Peanut oil
2 cups Pineapple chunks
2 cups Coconut milk
1 tsp Palm sugar (or brown sugar)
1 lb Shelled prawns
1/4 cup Onion chopped fine
3 tbsp Lemon grass chopped fine
3 tbsp Galangal chopped fine
1/2 tsp Shrimp paste
1-4 tsp Chili paste
Fish sauce to taste
Directions
Heat wok. Add peanut oil, onion, 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
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