Sweet Shrimp & Pineapple Curry

This Thai curry dish is a perfect choice for my family. It's sweet. It's got a little kick. The original recipe calls for a can of cream of coconut, which is different from coconut milk. Cream of coconut is usually found in alcohol section of grocery stores. I thought the cream of coconut went perfectly with fresh pineapple and shrimp. And a little sprinkle of chopped fresh cilantro... it makes the dish even more divine.

Sweet Shrimp & Pineapple Curry
Adapted from Thai Cookbook

Printable Recipe

Ingredients:

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

Directions:

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.

Sook the Cook