PREPARATION :
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.
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