Red curry with shrimp and pineapple
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Medium shrimp |
| ¼ | cup | Coconut cream |
| 3 | tablespoons | Red curry paste |
| 3 | cups | Fresh pineapple chunks |
| 2 | cups | Coconut milk |
| ½ | cup | Dried shrimp; rinsed -- |
| Lightl | ||
| 2 | tablespoons | Fish soy |
| 1 | tablespoon | Sugar |
| 1 | cup | Coconut cream |
| 2 | Kaffir lime leaves -- torn | |
| In | ||
Directions
Recipe by: Practical Thai Cooking, by Schmitz & Worman Shell and devein shrimp, leaving the tails intact. Place ¼ cup of coconut cream in a saucepan and stir in the curry paste. Add the pineapple and cook over medium heat for 3 minutes. Add the 2 cups of coconut milk and dried shrimp and cook 5 minutes over low heat, stirring occasionally. Add the fresh shrimp, fish soy, and sugar. Bring just to a boil, then add the final cup of coconut cream and the shredded kaffir lime leaves.
Serve with hot rice or very fine noodles.
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