Shrimp curry with pineapple

Ingredients for 4 servings:

• 1 pineapple, fresh
• 2 large red chili peppers, cut into fine strips
• 1 tbsp curry paste, red
• 400 ml coconut milk
• 3 tbsp fish sauce (season to taste, add more if necessary)
• 1 tbsp palm sugar, grated
• 400 prawns, peeled
• some coriander or Thai basil for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gaeng Kua Gung Sapparod

Peel one-third of the pineapple and puree the flesh, then dice the rest. Sauté the curry paste in the thick layer of cream in the coconut milk until fragrant. Then add the remaining milk in small amounts, stirring well every now and then, and let it reduce until reduced. This will keep the curry beautifully reddish. Add the pineapple puree, palm sugar, and fish sauce to the curry and simmer for 5 minutes. Add the remaining pineapple pieces and the shrimp, bring to a boil once, and then let stand for 3 minutes. To garnish, top the curry with finely chopped chili strips and some Thai basil or coriander leaves.