← Nouns Cooking · Thai

Ingredients

• 400 ml Coconut milk
• 2½ tbsp Thai red curry paste
• 100 ml Water
• 250 g ripe pineapple, cut into bite-sized pieces
• 400 g raw king prawns, peeled and deveined, tails on
• 1½ tbsp Fish sauce
• 1 tbsp Palm sugar, grated
• 4 Makrut (kaffir) lime leaves, torn
• 1 long red chilli, sliced
• 1 handful Thai basil (optional)

Method

1. Spoon the thick cream from the top of the coconut milk into a wok and simmer over medium heat for 2–3 min, until the oil starts to separate.
2. Add the curry paste and fry, stirring, for 2 min until fragrant.
3. Pour in the rest of the coconut milk and the water, add the pineapple and simmer for 4–5 min so it releases its juice into the sauce.
4. Season with fish sauce and palm sugar, then add the prawns and lime leaves. Simmer for 2–3 min, just until the prawns turn pink and curl.
5. Taste: the pineapple should make it gently sour-sweet, so add a squeeze of lime if it’s too sweet. Stir in the chilli and basil and serve with rice.

Tips

• Mussels or chicken are traditional too; chicken needs 6–8 min, until cooked through.
• Most red curry pastes contain shrimp paste.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hungry in Thailand Hot Thai Kitchen