Brought to you by ENSURE
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. Add coconut milk and Ensure mixed with chicken stock; simmer for 5 minutes or until prawns are just cooked. Add fish sauce and lime juice. Stir in tomatoes and pineapple; cook for a further 2 minutes or until warmed through.
2.Finely shred remaining lime leaves; sprinkle over curry. Serve curry with brown rice topped with toasted coconut.