Directions

To Cook

1. Stir-fry curry paste in heated oil over low heat until fragrant. Slowly pour coconut milk and stir fry until oil appears
2. Transfer the curry mixture to a saucepan and place over medium heat, adding light coconut milk until boiling. Combine pineapple, fish sauce, palm sugar and tamarind puree, stir well. Bring to the boil
3. Add kaffir lime and prawns gently stir through, return to the boil. Remove from heat when the prawns are cooked.