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Method :
Heat the oil
in a large pan over a medium heat. Add the curry paste and sauté for 3-4
minutes. Add the tamarind water, palm or brown sugar, fish sauce,
coconut milk and kaffir lime leaves. Bring to the boil, then reduce the
heat and simmer for 5 minutes. Check the seasoning and add salt if
necessary. Add the prawns and simmer for 3-5 minutes, until cooked.
Serve hot with boiled rice, garnished with the pineapple pieces and red
chili pepper (if using).
The
delicately sweet and sour curry originates from the central plains of
Thailand. Pineapple, prawns and tamarind combine to give the dish a
flavor unlike any other.
Serves 4 - 6
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