How to make it

  • Peel devein and behead 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 seed pulp and chop flesh.
  • In a little oil in medium hot wok briefly sauté garlic and basil removing it and reserving it/
  • Cook curry paste briefly to develop aroma then add half the coconut milk.
  • Stir in fish sauce, tomatoes, pineapple, lime juice and sugar then stir to fully combine.
  • Add prawns and cook until they turn slightly pink and opaque.
  • Add remainder of the coconut milk, lime leaves and slivered chili.
  • Return sautéed garlic and basil to the pan.
  • Transfer to serving dish and serve with steamed jasmine rice.

Reviews & Comments 2

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    " It was excellent "
    cabincrazyone ate it and said...
    I'm glad I stumbled onto your great sounding recipe! Thanks for the post! ... push print .... there we go ....
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    " It was excellent "
    sunny ate it and said...
    This look fabulous! I love curry.
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