Tuesday, November 22, 2011

Red Curry Shrimp with Pineapple


1-1/2 cups coconut milk
2 tblsp red curry paste
1/2 cup water
2 tblsp fish sauce
1 tblsp sugar
1 cup drained canned crushed pineapple
3/4 pound large shrimp (cleaned and deveined)
1/3 cup chopped fresh basil

  • In medium skillet, heat 1/2 cup of the coconut milk over med-high hear, stirring often, until thickened and fragrant (2-3 minutes). 
  • Add curry paste and cook a minute or 2, pressing and stirring to dissolve it.
  • Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple and bring to a gentle boil.
  • Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
  • Transfer to serving dish and garnish with fresh basil leaves. Serve with jasmine rice and black beans.
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Candice said...

That looks so yummy! I might try his with chicken this weekend since I don't have shrimp right now. Thanks for the recipe! By the way, I have given you the Sunshine Award....you can check out the details on my blog :)


Amila said...

looks yummy!!Shrimp & pineapple is a great combination!

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