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Prawn Pineapple Curry

A thai recipe for Prawn Pineapple Curry, made with Kratiem Finely Chopped, Tomatoes, Coconut Milk, Fish Sauce, and Palm Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 2 cup
• 4 tbsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.

2. 2

   You want 2 tablespoons of chopped tomatoes.

3. 3

   In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.

4. 4

   Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully.

5. 5

   Add the prawns and cook until they turn slightly pink and opaque.

6. 6

   Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauteed garlic and basil to the pan.

7. 7

   Transfer to a serving dish and serve with steamed jasmine rice.