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 Posted to CHILE-HEADS DIGEST by Chet Bacon
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|Serving Size: 1 Serving (1490g)|
|Recipe Makes: 1|
|Calories from Fat: 948 (54%)|
|Amt Per Serving||% DV|
|Total Fat 105.4g||141 %|
|Saturated Fat 87.2g||436 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 744.8mg||229 %|
|Sodium 2191.8mg||76 %|
|Potassium 2695.1mg||71 %|
|Total Carbohydrate 105g||31 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 100.8g|
|Protein 112g||160 %|
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Calories per serving: 1750
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