Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. As part of a menu, this amount is also sufficient for 4 servings.