"The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!"
1 1/2 cups
light coconut milk
red curry paste
canned pineapple chunk, drained
lime, juice of
shrimp, precooked and shelled
basil leaves, minced
( Asian, if available, but Italian will do)
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.
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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Thai Red Curry Shrimp With Pineapple (cont.)