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Ingredients
- 20 large green (raw) prawns, shelled and deveined
- Two-thirds of a small pineapple, peeled, cored and cut into chunks
- 100g snow peas, trimmed and halved on the diagonal
- 1-2 large red chillies, finely sliced
- 2-3 kaffir lime leaves, finely shredded
- Boiled rice, to serve
- 1 cup coconut cream
- 3 tbsp red curry paste
- 2 tsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp tamarind puree
- 2 cups coconut milk
Method
Heat coconut cream in a wok over medium heat and stir for 1-2 minutes. Add red curry paste and stir over low heat for 2-3 minutes until fragrant. Add palm sugar, fish sauce and tamarind and stir well. Gradually add coconut milk and stir; then add prawns and simmer until prawns just change colour. Add pineapple and snow peas and simmer for 1-2 minutes until heated through. Remove from heat and serve topped with red chilli and kaffir lime leaves. Accompany with rice.
