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1
In a wok or large saucepan, heat the oil over medium high heat.
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2
Add the curry paste and saute, stirring with a spoon, for 1-2 minutes until fragrant.
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3
Add the coconut milk and fish sauce and bring to a boil; once boiling, reduce heat to low.
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4
Grab your lime and slice it in half; squeeze the juice into the curry/coconut mixture and then just drop the squeezed out halves into the mixture (they will continue to add some nice flavor to the sauce).
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5
Allow the curry to simmer on low heat for 10-15 minutes, stirring every 5 minutes or so.
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6
Once the sauce has simmered, this is the time to taste for seasoning.
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7
Everyones taste is different.
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8
I found that the 4 tablespoons of curry paste was just the right amount of spice for me.
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9
Mr. Delish could have handled it hotter but I am a big baby and wouldnt allow it.
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10
If you taste it and feel like it needs more curry, just stir some in and taste it again.
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11
If it needs more salt, add more fish sauce or just add some salt.
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12
The reason that you really need to taste the curry before you go any further is twofold.
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13
For one, pre-made curry pastes can vary greatly in flavor, salt and spice, therefore it would be silly of me to say 4 tablespoons of ANY particular brand would produce the exact same flavor.
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14
Secondly, everyones idea of spicy is different, therefore to make sure that you are happy with the flavor, you really need to taste and adjust.
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15
Once you are happy with the flavor of the curry sauce, you can add in the pineapple, red pepper and prawns.
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16
Cook for 4-5 minutes, until the prawns are pink and cooked through.
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17
At the last minute, add about half of the chopped cilantro and give the curry a good stir.
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18
Serve over steamed rice and garnish with a sprinkle of the remaining cilantro, and some lime wedges on the side.
