Spicy Red Curry with Pineapple and Prawns

Heat vegetable oil in a wok or large pan over medium heat. Add the red curry paste and stir-fry for 2-3 minutes until fragrant and the oil separates, indicating the paste has bloomed.

Pour in about 1/4 cup of the thick coconut cream from the top of the can (if separated). Stir well and cook until the oil again separates, creating a rich red oil.

Add the remaining coconut milk and bring to a gentle simmer. Stir in the fish sauce and palm sugar until dissolved.

Add the kaffir lime leaves. Bring back to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

Add the prawns and pineapple chunks to the curry. Cook for 3-5 minutes, or until the prawns are just cooked through and turn pink. Do not overcook.

Taste and adjust seasoning if needed. If you like it spicier, add a pinch of chili flakes. If you prefer it sweeter, add a tiny bit more palm sugar.

Remove from heat. Garnish with sliced red spur chili and fresh basil leaves. Serve immediately with steamed jasmine rice.