| • | Grind galangal, garlic, lemongrass, shallots and belacan into a fine paste.
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| • | Take a little bowl, mix curry powder and chilli powder.
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| • | Add a little water and make a thick paste.
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| • | Heat oil in a pot all over medium- high heat, adds ground paste.
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| • | Fry for about 5-8 minutes, keep stirring.
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| • | Add curry paste, drop-off the heat up to low, stir-fry until quite a toasted and oil begins to ooze from the paste.
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| • | Add coconut milk, sugar, pineapples, and season with salt.
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| • | Bring the mixture to a boil.
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| • | Now immediately reduce the heat up to medium-low, simmer for about 15 minutes.
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| • | Add shrimp, simmer for about 2 to3 minutes until shrimp turn only opaque.
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| • | Remove promptly from the flame, allow stand for about 15 minutes.
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