1 tb Kratiem (garlic);
-finely chopped
2 tb Red curry paste
2 tb Tomato; chopped
2 c Coconut milk
1 c Pineapple;
-(cubed or pulped)
4 tb Fish sauce
2 ts Palm sugar
1 ts Lime juice
16 Prawns; about 3" long
3 Bai makrut (lime leaves);
-slivered -OR-
1 tb Lime zest
1 tb Prik ki nu daeng (red
-birdseye chilis); slivered
15 Bai kaprao (holy
-basil leaves)
The pineapple adds a touch of tart sweetness to this dish. It has a
rich creamy texture, and a red coloration that i an attractive
complement to the shrimp.
If you want to be a little fancy you can serve it in pineapple skin
bowls. method
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, and 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 jasmine rice.
