Ingredients

1 tablespoon
garlic finely chopped
2 tablespoons
red curry paste
2 tablespoons
chopped tomato
2 cups
coconut milk
1 cup
pineapple (cubed or pulped)
4 tablespoons
fish sauce
2 teaspoons
palm sugar
1 teaspoon lime juice
16
prawns about 3" long
2-3
kaffir lime leaves, shredded
1 tablespoon
Thai chile peppers, slivered
15
fresh basil leaves
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. 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 Thai jasmine rice.