This dish is based on one prepared by Louis Chan.
- 10 candlenuts or macadamia nuts
- 6 large shallots (about 3⁄4 lb.), halved
- 4 stalks fresh lemongrass, bottom 5 inches, trimmed and thinly sliced
- 3 red holland or fresno chiles, stemmed, halved, and seeded
- 1 (4" piece) fresh ginger, peeled and chopped
- 1 (4" piece) fresh turmeric, peeled and chopped, or 1 tsp. dried turmeric 1 medium pineapple, peeled, cored, cut lengthwise into 8 wedges, then thinly sliced crosswise
- 1 1⁄2 lb. head-on, shell-on medium shrimp, antennae removed
- 1 1⁄2 tbsp. sugar
- Leaves from 1⁄2 small bunch lemon basil (or any other variety of basil)
- Cooked jasmine rice
Put candlenuts, shallots, lemongrass, chiles, ginger, turmeric, and 3⁄4 cup water into a blender; purée to a smooth paste.
Bring 3 cups water to a boil in a large pot over high heat. Add paste, stir well, reduce heat to medium, and simmer for 2 minutes. Add pineapple and season with salt to taste. Continue to simmer, stirring occasionally, until liquid is somewhat thickened and pineapple is fork tender, about 15 minutes more. Add shrimp, stir well, and simmer until just cooked through, about 5 minutes more. Stir in sugar and season with salt to taste.
Transfer curry to serving dish and top with lemon basil. Serve over jasmine rice.