Red Curry with Prawns and Pineapple

Directions

1. 1
   Stir-fry curry paste in heated oil over low heat until fragrant. Slowly pour coconut milk and stir fry until oil appears
2. 2
   Transfer the curry mixture to a saucepan and place over medium heat, adding light coconut milk until boiling.
3. 3
   Combine pineapple, fish sauce, palm sugar and tamarind puree, stir well. Bring to the boil
4. 4
   Add Kaffir lime and prawns gently stir through, return to the boil.
5. 5
   Remove from heat when the prawns are cooked.