Step 1: Place chillies, shallots, garlic, lemongrass, turmeric, galangal or ginger, and shrimp paste in a blender; process until mixture forms a smooth paste.
Step 2: Heat oil in a large, heavy-based pan over high heat; add curry paste and cook until paste begins to dry out and become fragrant.
Step 3: Add 750ml water and pineapple and simmer for 15 minutes or until fruit becomes tender. Add coconut cream and curry leaves; simmer until it thickens. Add prawns and simmer for 2-3 minutes or until prawns are cooked.
Step 4: For salad, combine coriander, mint, chillies, and bean sprouts in a medium bowl and toss well.
Step 5: Place curry in bowls and top with herb salad. Serve with rice noodles and lime wedges
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