Ingredients:
Red Curry Sauce
2 tbsp oil
2 tbsp red curry paste
1 x 14oz can coconut milk
2 tbsp fish sauce
2 tbsp palm sugar (substitute either brown or white sugar if you can’t find palm sugar)
1 tbsp fresh squeezed lime juice

Stir Fry
20 prawns
1/4 pineapple, cut into bite size pieces
1 small red pepper, cut into bite size pieces
5 green onions, cut into 1-inch pieces
15 mushrooms, quartered

Directions:
For the Red Curry Sauce:
1. Add the oil to the pan over high heat and then add the curry paste.
2. Sauté just until the curry paste is starting to turn dark in colour and is fragrant.
3. Add the coconut milk and whisk in the paste being sure to get all the brown bits from the bottom of the pan.
4. Add the remaining sauce ingredients and bring to a boil.

For the Stir Fry:
1. Add all the above ingredients into the pan with the sauce and cover.
2. Cook over high heat just until the prawns are cooked through, approximately 2 – 3 minutes.
3. Serve over hot jasmine rice and garnish with lime wedges and pickled Thai chilies.