Thai Red Curry Shrimp With Pineapple

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

• Ready In: 25 mins
• Serves: 2-45

Ingredients

• 1 1⁄2 cups light coconut milk
• 2  tablespoons red curry paste
• 1⁄3 cup water
• 2  tablespoons fish sauce
• 1  tablespoon sugar
• 1  cup  canned pineapple chunk, drained
• 1⁄2 lime, juice of
• 1  lb shrimp, precooked and shelled
• 1⁄3 cup basil leaves, minced (Asian, if available, but Italian will do)

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.