• 1½ C jasmine rice
• 2 tbsp coconut oil
• 1 onion sliced
• 2 cloves of garlic crushed
• 3 tbsp Panang Curry Paste (you can also use Thai red curry paste)
• ½ Dole fresh pineapple chopped into chunks
• 1 × 400g can of cherry tomatoes
• 1 × 400ml can of coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 2 makrut lime leaves
• 1 tsp tamarind paste
• 600 g raw prawn cutlets
• 80 g baby spinach leaves
• ½ handful fresh basil (Thai basil if available)

Step 1

Rinse the rice and cook according to packet instructions.

Step 2

Heat the oil in a large deep frying pan or saucepan over medium heat. Add the onion and garlic, and cook until the onion starts to soften.

Step 3

Stir in the curry paste and cook for about 2 minutes until fragrant.

Step 4

Add the pineapple chunks to the pan along with the cherry tomatoes, coconut milk, fish sauce, brown sugar, lime juice, makrut leaves, and tamarind paste. Stir well to combine.

Step 5

Bring the mixture to a gentle simmer, add the prawns and cook for about 3-5 minutes or until the prawns are pink.

Step 6

Adjust seasoning with salt. Just before serving, stir in the spinach leaves. Serve in shallow bowls with rice alongside and garnish with fresh basil.