“This pleasing curry goes together in a few minutes time. Follow this as a guideline for making a curry with seafood or fish and any curry paste you like.”
- 1½ cups unsweetened coconut milk I use light.
- 2 tablespoons gaeng kua curry paste or red curry paste
- 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cup drained canned pineapple chunks or crushed pineapple or bite-sized chunks fresh pineapple
- 6 wild lime leaves quartered (optional)
- 3/4 pound large shrimp
- 1/3 cup fresh Asian or Italian basil leaves plus basil sprigs for garnish
- In a medium skillet or saucepan, heat ½ cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.
- Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.
- Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.
- Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
- Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.
Clean and peel the shrimp.
If you are using a fresh pineapple remove the peel and then cut it into chunks.
Simmer the ingredients a few minutes until the shrimp turn pink. These aren’t ready yet.
Looking for more shrimp recipes? Try my spicy Sicilian shrimp with chiles and garlic.