- Rinse the rice and cook according to packet instructions.
- Heat the oil in a large deep frying pan or saucepan over medium heat. Add the onion and garlic, and cook until the onion starts to soften.
- Stir in the curry paste and cook for about 2 minutes until fragrant.
- Add the pineapple chunks to the pan along with the cherry tomatoes, coconut milk, fish sauce, brown sugar, lime juice,makrut leaves, and tamarind paste. Stir well to combine.
- Bring the mixture to a gentle simmer, add the prawns and cook for about 3-5 minutes or until the prawns are pink.
- Adjust seasoning with salt. Just before serving, stir in the spinach leaves. Serve in shallow bowls with rice alongside and garnish with fresh basil.
