A vibrant and flavorful Thai-inspired dish combining prawns and pineapple in a creamy coconut curry.
Prepare the prawns by peeling, deveining, and leaving the tails intact.
Leaving the tails on adds a decorative touch and makes the dish more appealing.
Cut the pineapple into bite-sized chunks.
Use a sharp knife to ensure clean cuts and preserve the pineapple's juices.
Heat a wok over medium heat and sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the red curry paste to the wok and cook until aromatic.
Cooking the curry paste releases its full flavor.
Pour in half of the coconut milk and stir to combine.
Stirring ensures the curry paste is evenly distributed in the coconut milk.
Add the fish sauce, palm sugar, lime juice, and kaffir lime leaves. Stir well.
Taste the sauce and adjust the seasoning to your preference.
Add the pineapple chunks and cook for a few minutes.
Cooking the pineapple briefly enhances its sweetness.
Add the prawns and cook until they turn pink and opaque.
Avoid overcooking the prawns to keep them tender.
Pour in the remaining coconut milk and add the basil leaves. Stir to combine.
Adding the basil at the end preserves its fresh flavor.
Transfer the curry to a serving dish and serve with steamed jasmine rice.
Garnish with extra basil leaves for a fresh and vibrant presentation.
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