Pineapple Curry With Jumbo Shrimps |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. Another dish that I have altered to suit my own tastes. I hope that you will find this to your liking. Ingredients:
2/3 cup fresh pineapple, peeled and chopped |
1/4 cup onion, sweet, thinly sliced |
2 cups coconut cream |
3 tablespoons red curry paste |
3 tablespoons fish sauce |
3 teaspoons brown sugar |
24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on) |
2 tablespoons cilantro, fresh, chopped |
6 cups noodles, cellaphane, cooked |
4 sprigs basil, thai (garnish) |
Directions:
1. In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
2. Cook on medium high heat, but do not boil.
3. Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
4. Serve over top the cellaphane noodles and garnish with fresh basil.
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