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Fantastic!!! We loved this incredible dish -- DH went back for thirds - maybe more. The only change we made was to use rice vs. noodles. I also used green onions since the recipe did not specify what type of onions. I will be making this dish again for sure. We served it with a salad & Indonesia Inspired Salad Dressing. Made for the Everyday is a Holiday tag, November, 2011.

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Nancy's Pantry November 21, 2011

WOW!! So absolutely delectable I'm looking forward to making this again and again. And the bonus is it is really quick and easy too. I can see why you describe it as a 'personal favourite curry dish'. If you are a fan of seafood curry, you simply MUST try this recipe. You won't be disappointed, I promise you.

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Kiwi Kathy September 03, 2011

I had never tried red curry paste before, so I was looking forward to trying it. I tasted a little bit on its own, and found it to have a little heat, but not too hot, a nice tart flavor, and many more subtle flavors as well. It made a delicious tropical-tasting sauce when mixed with the pineapple and coconut cream. Cilantro always brightens up a dish, and with the shrimp and noodles this made a perfect light dinner. I can't wait to serve this when we have friends over this summer. It cooks up so fast that I don't have to be away in the kitchen for more than a few minutes. Thanks, BK, for introducing me to a new and delicious way to cook shrimp.

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TasteTester July 01, 2010
Pineapple Curry With Jumbo Shrimps