1 cup Water
2 tbsp PG Fresh Garlic, minced
1 kg JVT Hipon medium
1 can DEL MONTE Pineapple sliced 227g , drained & sliced into half
2 tbsp LI Tropical Palm Oil 250ml
2 packs DEL MONTE Qucik N Easy Curry mix 40g, dissolved in water
1 kg NDA Hipon medium
1/2 tsp McCORMICK Basil leaves whole 9g
1/2 cup PG Fresh Onion native red, chopped
1 kg BJ Hipon medium
2 tbsp LORINS Genuine Patis 150ml
2 tbsp PG Fresh Ginger, sliced
1 kg BJ Hipon Large
1 kg ETC Hipom medium
3 cups LI SUREE Coconut Cream 400ml

1. In a pan, put LI TROPICAL Palm oil in medium heat then sauté the PG garlic, ginger, and onion until aromatic.
2. Add the prawns and cook until they turn pinkish-orange.
3. Add the LORINS patis and DEL MONTE Quick n Easy Curry mix dissolved in water.
4. Allow to boil then add LI SUREE Coconut cream. Simmer then add the drained DEL MONTE sliced pineapple. Garnish with McCORMICK Basil.