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Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 tablespoon kratiem (garlic), finely chopped
2 tablespoon red curry paste
2 tablespoon chopped tomato
2 c coconut milk
1 c pineapple, (cubed or pulped)
4 tablespoon fish sauce
2 teaspoon palm sugar
1 teaspoon lime juice
16 prawns about 3 inches long
3 bai makrut (lime leaves),slivered (or 1 tablespoon lime zest)
1 tablespoon prik ki nu daeng (red birds-eye chilis), slivered
15 bai kaprao (holy basil leaves).
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that i an attractive complement to the shrimp.
If you want to be a little fancy you can serve it in pineapple skin bowls. 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 sauté 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, and 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 sautéd garlic and basil to the pan.
Transfer to a serving dish and serve with steamed jasmine rice.