Thai Red Curry Shrimp With Pineapple |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 45 |
|
The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious! Ingredients:
1 1/2 cups light coconut milk |
2 tablespoons red curry paste |
1/3 cup water |
2 tablespoons fish sauce |
1 tablespoon sugar |
1 cup canned pineapple chunk, drained |
1/2 lime, juice of |
1 lb shrimp, precooked and shelled |
1/3 cup basil leaves, minced (asian, if available, but italian will do) |
Directions:
1. In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
2. Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.
|
|