RECIPES OF THAILAND

Ingredients

1 tbsp

2 tbsp

2 tbsp

2 cups

1 cup

4 tbsp

2 tsp

1 tsp

16

2-3

1 tbsp

15

Garlic (finely chopped)
Red curry paste
Tomato (chopped)
Coconut milk
Pineapple (cubed or pulped)
Fish sauce
Palm sugar
Lime juice
Prawns about 3 inch long
Kaffir lime leaves (shredded)
Thai chile peppers (slivered)
Fresh basil leaves

Salt (adjust to taste)

1. Peel, devein and behead the shrimp, leaving only the small tail shells on

2. Put two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh (Only 2 tablespoons of chopped tomatoes needed)

3. In a little oil in a medium hot wok briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed

4. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar and stir to combine fully

5. Add the prawns and cook until they turn slightly pink and opaque

6. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan

7. Add salt as required

8. Transfer to a serving dish and serve with steamed Thai jasmine rice