Ingredients

• 2 tablespoons vegetable oil
• ¼ cup (75g) Thai red curry paste
  
• 1kg green prawns, shelled and deveined with tails intact
• 6 fresh kaffir lime leaves
• 270ml can coconut milk
• 6 scoops Ensure® Gold™ Vanilla powder
• 1 cup (250ml) chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 250g grape tomatoes
• 1 cup (170g) chopped pineapple
• Microwave brown rice, sprinkled with toasted coconut, to serve

Method

1. Heat oil in a wok over medium-high heat. Add curry paste; cook, stirring, for 2 minutes. Add prawns and 3 crushed lime leaves; cook, stirring, for 2 minutes.
2. Add coconut milk and Ensure® Gold™ Vanilla powder mixed with chicken stock; simmer for 5 minutes or until prawns are just cooked.
3. Add fish sauce and lime juice. Stir in tomatoes and pineapple; cook for a further 2 minutes or until warmed through.
4. Finely shred remaining lime leaves; sprinkle over curry. Serve curry with brown rice topped with toasted coconut.