AuthorGeo FoodsCategorySea FoodIngredients
Preparation
Heat a pot with the cooking oil.
Add the curry paste and stir to release the aroma.
Make sure to keep stirring.
Add coconut milk, water, and kaffir lime leaves and bring the curry to boil.
Add in the prawn and pineapple and let cook for about 5 minutes on medium to low heat.
Add fish sauce, sugar, and lime juice, stir to combine well.
Turn off the heat and serve immediately with steamed white rice.
Related RecipesPeppery Prawn Noodles Lemon, Parsley and Caper Fish Balls Steamed Salmon & Vegetable Rice Bowl Ingredients
1 ½ tbsp Oil 2 tbsp Thai red curry paste, store-bought ½ cup Coconut milk ½ cup Water 34 Kaffir lime leaves, slightly bruised, (optional) 8 oz Shelled and deveined shrimp, tail-on 1 cup Pineapple cubes ½ tbsp Fish sauce ½ tbsp Sugar/palm sugar A squirt of lime juiceDirections
1Heat a pot with the cooking oil.
Add the curry paste and stir to release the aroma.
Make sure to keep stirring.
Add coconut milk, water, and kaffir lime leaves and bring the curry to boil.
Add in the prawn and pineapple and let cook for about 5 minutes on medium to low heat.
Add fish sauce, sugar, and lime juice, stir to combine well.
Turn off the heat and serve immediately with steamed white rice.
Ingredients
Directions
Heat a pot with the cooking oil.
Add the curry paste and stir to release the aroma.
Make sure to keep stirring.
Add coconut milk, water, and kaffir lime leaves and bring the curry to boil.
Add in the prawn and pineapple and let cook for about 5 minutes on medium to low heat.
Add fish sauce, sugar, and lime juice, stir to combine well.
Turn off the heat and serve immediately with steamed white rice.