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Ingredients:
Prawns – 300 gms, shelled
Pineapple – 200 gms, cut into chunks
Thai Green Curry Paste – 100 gms
Fish Sauce – 25 ml
Coconut Milk – 350 ml
Chicken Stock – 200 ml
Bamboo Shoots – 200 gms, sliced
Coriander Leaves – handful, chopped
Lime Wedges to serve
Kaffir Lime Leaves – 5, torn
Method:
1. Heat a large pan over medium flame.
2. Add the curry paste and 1 cup of water.
3. Simmer for 2 to 3 minutes.
4. Add the fish sauce and stir well.
5. After a minute, add the coconut milk and chicken stock.
6. Bring to a boil.
7. Add the bamboo shoots, pineapple and lime leaves.
8. Cook for 10 to 15 minutes.
9. Add prawns and coriander leaves.
10. Stir to mix well and simmer for 5 minutes.
11. Serve with rice and lime wedges.
