Panang Prawn & Pineapple Curry | Dole New Zealand

Ingredients

• 1½ C jasmine rice
• 2 tbsp coconut oil
• 1 onion sliced
• 2 cloves of garlic crushed
• 3 tbsp Panang Curry Paste (you can also use Thai red curry paste)
• ½ Dole fresh pineapple chopped into chunks
• 1 × 400g can of cherry tomatoes
• 1 × 400ml can of coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 2 makrut lime leaves
• 1 tsp tamarind paste
• 600 g raw prawn cutlets
• 80 g baby spinach leaves
• ½ handful fresh basil (Thai basil if available)