Summary

Ingredients

• 0.5 ½ pineapple, fresh
• 425 g coconut cream
• 2 tablespoon curry paste, red Thai
• 2 tablespoon fish sauce
• 2 teaspoons sugar
• 350 g kin prawns, raw
• 2 tablespoon coriander, freshly chopped
• 4 port. Rice, (cooked jasmine rice)

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Instructions

1. Peel the pineapple and dice the pulp. Heat coconut cream, pineapple, curry paste, fish sauce and sugar until mixture is almost boiling.
2. Release the prawns and remove the intestinal threads. Add the prawns and coriander to the sauce and poach for 3 minutes.
3. Serve the curry with jasmine rice.