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  Delicious pineapple recipes >>Thai Prawn and Pineapple Curry  

> 1 tablespoon garlic, finely chopped
> 2 tablespoons red curry paste
> 2 tablespoons chopped tomato
> 2 cups coconut milk
> 1 cup pineapple, cubed or pulped
> 4 tablespoons fish sauce
> 2 teaspoons palm sugar
> 1 teaspoon lime juice
> 16 prawns about 3 inches long
> 2 to 3 kaffir lime leaves, shredded
> 1 tablespoon Thai chile peppers, slivered
> 15 fresh basil leaves

Thai Prawn and Pineapple Curry


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.

Thai Prawn and Pineapple Curry
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