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Thai Red Curry Shrimp With Pineapple

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“The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!”
READY IN:
25mins
SERVES:
2-45
UNITS:
US

Ingredients Nutrition

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.

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