This traditional Thai curry is similar to a red curry but with the addition of Kaffir lime leaves, tamarind and the sweetness of fresh pienapple.
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Ingredients
Method
1.Make coconut rice. Place coconut in a medium frying pan over medium heat; stir continuously for 3 minutes or until golden. Remove from pan. Heat half the ghee in same pan, add ginger; cook, stirring, for 3 minutes or until golden. Add toasted coconut and rice; cook, stirring, for 3 minutes or until heated through.
2.Heat ghee in a wok over medium-high heat. Add paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes. Add coconut milk and stock; simmer for 5 minutes. Add sugar, sauce and tamarind. Stir in tomato and pineapple; cook for a further 2 minutes or until warmed through.
3.Finely shred remaining lime leaves; combine with chilli. Sprinkle lime leaf mixture on curry; serve with coconut rice.
Ghee is clarified butter, meaning the milk solids have been removed. The lack of milk solids gives this fat a high smoking point so it can be heated to a high temperature without burning. It is available from most large supermarkets.
Note
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