Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Coconut Milk |
1 cup | Crushed Fresh Pineapple |
2 tablespoons | Red Curry Paste |
¼ cup | Fish Sauce (Nam Pla) |
1½ tablespoon | Sugar |
8 ounces | Shrimp, Shelled & Deveined |
The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp.
~------------------------------------------------------ ~----------------- Combine all the ingredients except the shrimp in a large saucepan and heat to boiling.
Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done.
Serve with steamed Jasmine Rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger