Ingredients
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1 tablespoon garlic, finely chopped
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2 tablespoons red curry paste
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2 tablespoons chopped tomatoes
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2 cups coconut milk
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1 cup pineapple (cubed or pulped)
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4 tablespoons fish sauce
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2 teaspoons palm sugar
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1 teaspoon lime juice
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16 prawns, about 3 inches long
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2 -3 kaffir lime leaves, shredded
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15 fresh basil leaves
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1 tablespoon Thai red chili pepper, slivered
Instructions
- Peel, devein, and behead the shrimp, leaving only the small tail shells on.
- 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.
- You want 2 tablespoons of chopped tomatoes.
- 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.
- Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
- Stir to combine fully.
- Add the prawns and cook until they turn slightly pink and opaque.
- Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
- Transfer to a serving dish and serve with steamed Thai jasmine rice.