Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    kratiem -- (garlic) finely
                        -- chopped
   2      tablespoons   red curry paste
   2      tablespoons   chopped tomato
   2      cups          coconut milk
   1      cup           pineapple -- (cubed or pulped)
   4      tablespoons   fish sauce
   2      teaspoons     palm sugar
   1      teaspoon      lime juice
  16                    prawns about 3" long
   3                    bai makrut -- (lime leaves),
                        -- sliced
   1      tablespoon    lime zest -- chopped
   1      tablespoon    prik ki nu daeng -- (red birdseye
                        -- chiles), slivered
  15                    bai kaprao -- (holy basil leaves)

Preparation:

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that I an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls. method Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chile, at the same time returning the sautéed garlic and basil to the pan. Transfer to a serving dish and serve with steamed jasmine rice. Source: Colonel Ian F. Khuntilanont-Philpott