Chef Toui Savangsengouthay,
Bangkok Thai
The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns.
Ingredients
1/4 cup red chilies
1/4 cup garlic cloves
1/4 cup lemongrass stalks
1/4 cup shallots
1 Tbsp vegetable oil
2 cups coconut milk
1/2 tsp salt
1 tbsp palm sugar
1 kaffir lime leaf
1-2 krachi finger root
1 tsp fish sauce
1/2 a lime
1/2 cup prawns
1/4 cup red and green peppers
1 roma tomato, quartered
1/4 cup of pineapple chunks
a few basil sprigs
Method
1. To prepare red curry paste, combine minced red chilies, garlic, lemongrass, and shallots. This can be done by hand, or in the food processor.
2. In a wok, pour oil over low heat. Sauté garlic and red curry paste for several mins.
3. Increase heat to high and add coconut milk, lime leaf and finger root. Bring to rapid boil for 5 minutes, adding stock to maintain liquid level.
4. Add salt, palm sugar, fish sauce, and freshly squeezed
lime juice.
5. Toss in peppers and pineapple pieces.
6. Continuing to cook on high heat, add prawns. When they turn opaque, and are cooked through, remove from heat.
To Garnish
1. Garnish with fresh basil leaves.
2. Serve with rice.
Yield 2 servings.