Sweet Shrimp & Pineapple Curry
Adapted from Thai Cookbook
1/2 fresh pineapple
1 1/4 cups coconut cream
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons sugar
12 oz/350g raw jumbo shrimp, peeled and deveined
2 tablespoons chopped cilantro
steamed jasmine rice, to serve
Peel the pineapple and chop the flresh. Heat the coconut cream, pineapple curry paste, fish sauce, and sugar until almost boiling.
Shell and devein the shrimp. Add the shrimp and cilantro to the pan and simmer for 3 minutes, or until the shrim are cooked.
Serve the shrimp with steamed jasmine rice.