This dish is sweet and spicy. Simmer large tiger shrimp in a coconut red curry sauce with pineapple chunks, red pepper, onions and garlic. Serve with steamed rice.
Recipe from: pineneedlesinmysalad.com
Servings: 6 people
deveined and peeled
sliced into long thin strips
Thai red curry paste
or 2 tablespoons dried curry spice
cut into bite sized pieces
fresh basil leaves
chopped or torn, (about 3/4 cup)
red chili flakes
In a large skillet, heat 2 tablespoons of butter. Sauté the onion, red pepper and garlic on medium high heat until the onions are translucent and the red pepper is beginning to get tender, but is still slightly crunchy. Remove from the pan and set aside. Add 2 more tablespoons of butter and sauté the shrimp until they turn rosy pink and are cooked through. Remove from the pan and set aside. Add the red curry paste and heat it through to allow the spice to release its flavor. (If using a dried spice, you’ll need to melt a couple tablespoons of butter first, and then mix in the spice to create a paste). Add half to ¾ can of coconut milk, a splash of pineapple juice (about 3 tablespoons) and a pinch of salt. Mix and simmer a few minutes so it begins to thicken. Add the remaining coconut milk and stir. At this point, make sure to taste it. You can add a little more pineapple juice if you like it a little sweeter, but it will need to reduce more. Return the vegetables, shrimp, pineapple chunks and basil to the pan and simmer for a couple minutes so all the flavors combine. Taste it again. If you want it spicier, you can add red chili flakes (a pinch or two). Serve in a large bowl family-style with steamed rice and broccoli on the side.
This dish pairs nicely with a crisp fruity white wine. Serve with other fresh vegetables like steamed broccoli and rice.