Shrimp Pineapple Curry Recipes

Steps:

• In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
• Cook on medium high heat, but do not boil.
• Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
• Serve over top the cellaphane noodles and garnish with fresh basil.

Steps:

• 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.
• 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.

Steps:

• 1. Peel the pineapple and chop the flesh. Heat the coconut cream, pineapple, curry paste, fish sauce and sugar until almost boiling.
• 2. Shell and devein the shrimp. Add the shrimp and chopped cilantro to the pan and simmer for 3 minutes, or until the shrmp are cooked (they are cooked when they have turned a bright pink color).
• 3. Serve the shrimp with steamed jasmine rice.