1. Lightly sauté the garlic and basil and set aside. *garlic cloves, halved, stemmed, finely chopped. 2. Heat the curry paste in a saucepan and stir in 240ml of the coconut milk, the fish sauce, the tomatoes-peeled, chopped, cored and diced, pineapple, lime juice and sugar. 3. Transfer the sauce into an ovenproof container, stir in the rest of the coconut milk, the reserved garlic and basil, the kaffir leaves and the prawns. 4. Set the oven on combi at 90°C and bake for 12 minutes. 5. Serve.