John Torode served up a tasty prawn and pineapple curry with a red curry paste for a happy meal on This Morning.

For the red curry paste: 20 long dried red chillies, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 small piece of fresh mace, 5 white peppercorns, 2 tbsp dried shrimp paste (belacan), 50g garlic, sliced, 50g Thai or banana shallots, sliced, 50g coriander roots (stalks at a push), cleaned, 100g galangal, peeled and chopped, 3 lemongrass stalks, outer leaves removed and inner stalks chopped, Pinch of salt and frozen lime leaves, cut into thin strips.

For the Prawn and Pineapple curry: 50ml vegetable oil, 50g Thai red curry paste (make sure you buy the one in the plastic tub or make yourown), 1 tbsp palm sugar (or soft brown sugar if you don’t have palm sugar), 2 tsp fish sauce, 2 x 400g tins coconut milk, 1 pineapple, peeled, cored and chopped into large chunks, 200ml water, 10 Kaffir lime leaves, torn, 3 large red chillies, halved lengthways and de-seeded, 3 lemongrass stalks, 500g raw prawns, peeled but leave the tails on, handful of coriander, roughly chopped and rice or noodles, to serve.