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    You are in: Home / Recipes / Thai Red Curry Shrimp With Pineapple Recipe
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    Thai Red Curry Shrimp With Pineapple

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    L'ecole's Note:

    The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!

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    Units: US | Metric


    1. 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. 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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    Nutritional Facts for Thai Red Curry Shrimp With Pineapple

    Serving Size: 1 (19 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 239.4
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.2 g
    Cholesterol 285.7 mg
    Sodium 2700.2 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 1.6 g
    Sugars 16.4 g
    Protein 32.8 g

    The following items or measurements are not included:

    light coconut milk

    red curry paste

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