Things You'll Need:
- Raw tiger prawns
- Fresh pineapple cut into chunks
- 2 cans of coconut milk
- 4 dried red chilies soaked in the juice of one lime for 30 minutes
- Lemon grass, finely chopped
- Fresh ginger
- Garlic cloves, peeled
- Shallots, peeled
- Shrimp paste or 2 anchovies
- Salt
- Thai fish sauce
- Wok or large frying pan
- Fresh lime juice
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Step 1
Dry fry the tiger prawns in the wok under direct high heat. Cook until their color changes to pink with black stripes. Toss them as they cook so as not to overcook them and to keep them from burning.
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Step 2
Cool the shrimp and peel them. Devein them by cutting a shallow slit along the backbone of the shrimp until needed.
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Step 3
Prepare the curry paste. Place all the remaining ingredients into a food processor (except the coconut milk and pineapple) and mix until a coarse paste appears. Put it in the refrigerator for later.
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Step 4
Empty the cans of coconut milk into the wok and bring to a boil. As the coconut milk begins to boil, you will hear a popping as the fat begins to separate. Continue to boil to reduce. Add the curry paste and 1 teaspoon of fresh lime juice. Cook for three to five minutes to let the flavors meld.
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Step 5
Add the prawns and pineapple to the curry mixture and cook for about two more minutes to heat the prawns and pineapple through. Crush the dried red chilies and sprinkle over the top when ready to serve.
