KAENG KHUA SAPAROT OR THAI PRAWN IN PINEAPPLE CURRY

INGREDIENTS;
250 ml coconut milk
1/2 pineapple(chopped roughly)
2 tbsp fish sauce
2 tbsp Thai red curry paste
2 tsp sugar
350 gm tiger prawn(clean and deveined)
2 tbsp coriander(chopped)
4 spring onion(shredded)


METHOD;
Place coconut milk,pineapple,curry paste,fish sauce and sugar in a pan.Heat gently for 5 minutes until slightly boiling.Put prawn and coriander , let it cooked.Sprinkle spring onion on top  and serve with white steam rice.