This dish is the first that I made with the help of my handy new homemade red curry paste. The ingredients are as follows:
- Red curry paste (aforementioned; 4 tablespoons)
- Coconut Milk (2 cans)
- Shrimp (1 pound)
- Pineapple (2 cups, crushed)
- Fish sauce (1/2 cup)
- Sugar (3 tablespoons)
If you haven’t cut a pineapple before, this will show you the way.
Once you’ve got the pineapple chopped – or maybe before, if you’re so daring – put the coconut milk in the pan and get it moving towards boiling.
Oh – at the same time, you can add the red curry paste, the sugar, the fish sauce, and the pineapple chunks. Basically, everything except the shrimp.
Once the curry has been boiling for a while, feel free to add the shrimp. Now timing becomes important, because you don’t want to overcook the shrimp. Doing so will simultaneously turn them into a gelatinous mass and make them radioactive. So keep the heat on for 3-6 minutes after adding the shrimp, depending on how frozen they were when you added them.
And then you’re done – enjoy!