Seafood Curry with Pineapple

A recent trip to a beautiful island in the Indian Ocean inspired me to cook this recipe. The pineapple and coconut milk work particularly well together and compliment the sweetness of the prawns. I use shelled prawns, but you can use unshelled prawns. Save a few unshelled prawns to garnish your dish.
Serves 4-6

600ml coconut milk
2T red curry paste
2T fish sauce
1T brown sugar
230g Queen prawns, cleaned and shelled
200g cleaned mussels
175g fresh pineapple finely chopped
5 kafir lime leaves
2 red chillies finely chopped
coriander to garnish

In a large saucepan bring half the coconut milk to the boil. Add the curry paste, fish sauce and sugar. Turn down the heat and allow to infuse. Add the rest of the coconut milk and bring to the boil again. Add the prawns, mussels and lime leaves. Cook until the prawns are pink. Stir in the pineapple and heat through. Garnish with chillie and coriander leaves and serve with basamati rice.

I buy mussels in their shells and cook them ahead of time. If any of the shells do not open, I discard these. I then use the mussels without shells for the curry.