Thai Shrimp and Pineapple Curry Recipe

Thai Shrimp and Pineapple Curry Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
Ingredients:
1 1/2 tablespoons oil
2 tablespoons Thai red curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
3 – 4 kaffir lime leaves, slightly bruised, optional
8 to 10 shelled and deveined shrimp (tail-on)
1 cup pineapple cubes
1/2 tablespoon fish sauce
1/2 tablespoon sugar/palm sugar
A squirt of lime juice
Method:
Heat up a pot with the cooking oil. Add the curry paste and stir to release the aroma when the oil is heated. Make sure to keep stirring and don’t burn the curry paste. Add the coconut milk, water, and kaffir lime leaves, and bring the curry to a boil. All the prawns and pineapple are to be let cook for about 5 minutes on medium to low heat. Add the fish sauce, sugar, and lime juice, and stir to combine well. Turn off the heat and serve immediately with steamed white rice.
Cook’s Note:
You can use canned pineapple to make this dish. Choose the pineapple rings and cut them into cubes.