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Kaeng Khua Saparot
tiger prawns in a pineapple curry

Ingredients:
16 tiger prawns
250 gr pineapple
6 cloves garlic
2 tbsp red curry paste (see recipe)
2 tomatoes
500 ml santen (coconut milk)
4 eetl fishsauce (nam pla)
2 tsp palmsugar
1 tsp lime juice
2 jeruk purut / kaffir lime leaves
2 red rawits
18 horapa (thai basil) leaves
water
2 tbsp oil

Preperation/method:
Slice the garlic fine, the pineapple into cubes, the jeruk purut very fine and the rawits fine. Clean the prawns and remove the head but leave the tail on. Blach the tomatoes in boiling water and let them cool down in cold water. Peel the tomatoes and remove the pulp ans chop the tomatoes fine.
Heat in a wok the oil and fry the garlic and the horapa for 1 minute and remove them. Add the curry paste and fry it for 1 minute. Then add half of the santen, the fish sauce, the tomatoes, the pineapple, the lime juice and the palmsugar. Add the prawns and fry them nearly done. Add the remaning santen, the jeruk purut, the rawits, the garlic and the horapa and cook it until done, then serve.

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