Ingredients

• 1/2 can pineapple chunks, packed in juice
• 2 tbsp yellow curry paste
• 300 ml coconut milk
• 100 ml stock
• 1 Tbsp ground dried mussles/shrimp
• 4 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tsp chopped palm sugar
• 1 tsp tamarind paste
• 1 medium sized tomato
• 175g medium sized shrimp

Method

• Squeeze liquid out of the pineapple chunks (but use it)
• Add coconut milk, curry paste, pineapple, dried shrimp, water/stock and lime leaves (simmer for 5)
• Add Fish sauce, tamarind and palm sugar to taste
• Add tomato (simmer for 1)
• Add shirmps (simmer for another 1)