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Prawn & Pineapple Curry


  • 8 prawns
  • 2 tablespoons chopped tomato
  • 2 tablespoon of vegetable oil
  • 1 tablespoon garlic, finely chopped
  • 15 basil leaves
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce
  • 1 can pineapple, cubed or crushed
  • 2 teaspoons palm sugar
  • 1 teaspoon lime juice
  • 3 kaffir lime leaves
  • 1 tablespoon julienned chilies

Cooking Instructions

  1. Peel and devein the prawns, leaving only the small tail shells on.
  2. Peel tomato and remove the seed pulp, then chop.
  3. Add the oil to the sauce pan and briefly sauté the garlic and basil over medium heat oil.
  4. Remove garlic and basil and set aside.
  5. Cook the curry paste briefly in the oil over medium heat to develop the smell, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Mix well.
  6. Add prawns and cook until they turn slightly pink and opaque.
  7. Add the remainder of the coconut milk, the lime leaves and julienned chili.
  8. Return the sautéed garlic and basil to the pan.
  9. Serve with steamed rice.