- Stir-fry curry paste in heated oil over low heat until fragrant. Slowly pour coconut milk and stir fry until oil appears
- 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
- Add kaffir lime and prawns gently stir through, return to the boil. Remove from heat when the prawns are cooked.