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.
Notes
You can use canned pineapple to make this dish. Choose the pineapple rings and cut into cubes.