Directions

To Prep

1. Cut pineapple in half. Remove the flesh and cut into chunks. Reserve the pineapple for presentation.

To Cook

1. In a large pan, fry the TCC Premium Coconut Cream and the Valcom Red Curry Paste until fragrant and the oil separates.
2. Pour in the TCC Premium Coconut Milk and pineapple chunks, bring back to the boil.
3. Add the Squid Brand Fish Sauce and the palm sugar together with the kaffir lime leaves, chillies and king prawns.
4. Stir and cook until the prawns are cooked through. Remove from heat.
5. Microwave pineapple shells for 1 min before pouring in the curry.
6. Serve with white rice.