Posted on by rsung

Pineapple curry with shrimp

Time: 30min
Servings: 6-8
Rating: 4.5/5

Recipe by Pailin Chongchitnant from Hot Thai Kitchen: https://hot-thai-kitchen.com/pineapple-curry/#tasty-recipes-8368-jump-target

INGREDIENTS

  • 1 can (20oz) pineapple chunks
  • 1/2-2/3 cup red curry paste
  • 2 can coconut milk
  • 1 cup chicken stock
  • 3tbs lemon grass paste
  • 1 tbs fish sauce
  • 2 tbs cooking tamarind
  • 1 red bell pepper, julienned
  • 1.5lb shrimp, peeled and deveined
  • Carrots, broccoli, tofu puffs

INSTRUCTIONS

  1. Prep shrimp if frozen. Reconstitute tamarind pulp. Sieve out pulp. Julienne bell pepper.
  2. Drain pineapple. In a small bowl, squeeze juice out of each pineapple chunk so curry flavor will be absorbed. Save squeezed pineapple juice (~1/4cup).
  3. In a medium pot, boil 1 can coconut milk. Simmer and add in curry paste. Reduce for 3-5min until thickened.
  4. Add rest of the coconut milk, pineapple juice, stock, and lemongrass paste. Simmer for 5 min. Add longer cooking veggies here
  5. Add fish sauce and tamarind to taste.
  6. Add bell peppers and cook for 1 min.
  7. Add shrimp and cook for 1 min or until cooked.
  8. Serve over rice.

Thoughts
Good curry. Would bulk up with other veggies or protein. Fast and easy to put together.