Serve 4

Ready in 15 mins

300 gr pineapple diced (fresh or canned, the latter not in syrup)

450 gr shrimps shelled and cleaned

3 tbsp vegetable oil

5 ripe tbsp yellow curry paste (recipe here) – home-made or ready from international foodstores

500 ml cocount milk (you can add up to 800 ml if you wish more sauce)

3 tbs fish sauce

20 grams fresh basil leaves

7/8 kaffir lime leaves

half lime

salt

Heat the oil in a casserole. Add the yello curry paste and fry for 4/5 minutes stirring continuously.

Add the coconut milk and bring to a boil. Let simmer for 10 minutes (the sauce has to thicken).

Add the pineapple and the shrimps. Cook for 4 minutes.

Add the basil and kaffir leaves and cook for further 2 minutes. Season with salt if necessary.

Retain from fire and add the juice of half lime. Stir well and serve with steamed rice.