Summary

Ingredients

• 1 pineapple, fresh
• 2 large chilli pepper (s), red, cut into fine strips
• 1 tablespoon curry paste, red
• 400 ml coconut milk
• 3 tablespoon fish sauce (season to taste, more if necessary)
• 1 tablespoon palm sugar, grated
• 400 shrimp (s), peeled
• some coriander green or Thai basil to decorate

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Instructions

1. Peel a third of the pineapple and puree the pulp, dice the rest.
2. Fry the curry paste in the thick layer of cream of the coconut milk until it smells fragrant, then add the remaining milk in small quantities and stir well and reduce it again and again, so the color of the curry remains nice and reddish.
3. Add the pineapple puree with the palm sugar and the fish sauce to the curry and simmer for 5 minutes.
4. Add the remaining pineapple pieces and the prawns, bring to the boil once and then let stand for 3 minutes.
5. To decorate the curry, add finely chopped chilli strips and some Thai basil / or coriander leaves