Heat up a pot with the cooking oil. When the oil is heated, add the curry paste and stir to release the aroma. Make sure to keep stirring and don't burn the curry paste. Add the coconut milk, water, and kaffir lime leaves and bring the curry to boil. All the prawn and pineapple and let cook for about 5 minutes on medium to low heat. Add the fish sauce, sugar, and lime juice, stir to combine well. Turn off the heat and serve immediately with steamed white rice.
You can use canned pineapple to make this dish. Choose the pineapple rings and cut into cubes.
Thai Shrimp and Pineapple Curry Recipe
Amount Per Serving (2 people)
Calories 354Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 12g60%
Total Carbohydrates 17g6%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.