Prawns (medium) peeled and deveined
2 1/2 cups
Thai red curry paste
Kaffir lime leaves
Fresh red chillies chopped
Fresh coriander leaves chopped
Heat half the coconut milk in a non stick pan and bring it to a boil. Add red curry paste and mix well.
Add fish sauce, sugar and cook till fragrant. Add the remaining coconut milk and bring to boil.
Add the prawns, pineapple, Kaffir lime leaves, fresh red chillies, salt and mix well. Cook till the prawns are done.
Serve hot garnished with coriander leaves.