It's the first day of fall, so it feels appropriate to be sharing a recipe for a sweet and sour, warm, flavorful, and delicious thai pineapple shrimp curry. The best thing about this recipe, is that it takes less than 1/2 hour to prep, cook, and serve. I hope you try it out!
1 tbsp coconut oil
2 tbsp Thai red curry paste
1/2 tbsp fish sauce
1/2 tbsp sugar
1/2 cup coconut milk
1/2 cup water
1 tbsp lime juice
4 dried kaffir lime leaves, crumbled
1 medium onion, chopped
1/2 pineapple, cored and cubed
1/2 lb shrimp, peeled and deveined
Heat coconut oil over medium heat, then add curry paste and fry until fragrant.
Add coconut milk, lime, kaffir lime leaves, fish sauce and sugar, and bring the mixture to a boil.
Lower heat; add shrimps and pineapple and cook until shrimps are done.
Serve over steaming white rice.
Next week will be the last installment of our month-long feature of Asian recipes. Stay tuned!