South Thai Curry with Prawns and Pineapple

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

300 g shrimp (s), peeled, deveined, washed
2 tablespoon curry paste, red Thai, possibly less
60 ml fish sauce
500 ml coconut milk
200 g pineapple, fresh, pureed in a blender
2 tablespoon palm sugar
60 ml lime juice, possibly less depending on the pineapple
1 handful basil leaves (Bai Horapa), some them as a garnish
1 chilli pepper (s), long, red, as a garnish

South Thai Curry with Prawns and Pineapple

Instructions

Take a large saucepan and bring the coconut milk, red curry paste, fish sauce and pineapple to the boil, stirring constantly. Add the prawns and lime juice and simmer for 3 - 5 minutes.
Add the basil leaves and palm sugar (carefully, not the whole 2 tablespoons at first) and wait about 2 minutes for the flavors to combine. Season with fish sauce and, if necessary, more palm sugar.
Core the red long chilli pepper and cut into very fine strips. Pour the curry into plates and garnish with chilli strips and basil leaves, serve with rice.
As part of a menu, this amount is also sufficient for 4 servings.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.