120g fresh or canned pineapple, diced (reserve the juice from slicing or 2-3 tbsp of canned pineapple juice)
1 large red chilli, seeds removed and chopped
1 tbsp shredded holy or normal basil leaves
1 tbsp finely chopped coriander
juice of 1/2 a lime
1 tbsp Thai fish sauce
1 tbsp palm or brown sugar
2 tbsp cashew nuts, roasted
Boiled jasmine or basmati rice
Coriander leaves, to garnish
Red Curry: Heat the oil in a large deep frying pan. When the oil is hot add the curry paste and cook it for 1 minute over a moderate heat, until it is aromatic. Stir in the coconut milk and bring it to the boil.
Place the swordfish in the curry and leave it to gently simmer for 8-10 minutes, turn the swordfish over halfway through cooking. Remove the swordfish from the curry and cover with foil to keep warm. Stir in the remaining ingredients and bring the sauce to the boil briefly. Serve.
To Serve: Place a swordfish steaks on one side of each plate and pour the curry over it and around the plate. Place some rice onto the opposite side of each plate (you may wish to use a ramekin to do this ). Garnish the swordfish steaks with coriander and serve.