While I was searching for red curry paste recipes I came across a recipe for a prawn and pineapple curry which sounded interesting. I had not used fruit in a Thai curry before and I wanted to try. I took my basic outline of a Thai curry and added the shrimp and pineapple and I used the freshly made red curry paste . Other than the flavour, the thing that I like most about Thai curries is that they are easy to make and they come together quickly. This curry was no different and it was ready in only a few minutes. The flavours of the red curry paste were so good! Though, it was not quite as hot as I would have liked it. I will add more red chillies the next time I make it. The pineapple worked well in the curry adding a nice sweetness and tartness to the flavours of the curry. It was really nice biting into the juicy and refreshing pieces of pineapple in the curry.
Prawn and Pineapple Curry
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 pound shrimp (peeled and deviened)
- 1 pound pineapple (cut into bite sized pieces)
- 3 tablespoons fish sauce
- 2 teaspoons palm sugar (or brown sugar)
- 2 kaffir lime leaves (or basil, sliced)
- 1 handful Thai basil (chopped)
- 1 red chili (sliced)
- Skim 1 tablespoon of the thicker coconut milk from the top of the can and heat it in a pan. (Or heat one tablespoon oil in a pan.)
- Add the red curry paste and saute until fragrant, about 1 minute.
- Add the coconut milk, shrimp, pineapple, fish sauce, palm sugar and kaffir lime leaves and simmer until the shrimp are cooked, about 3-5 minutes.
- Taste the curry and make sure that all of the flavours are balanced.
- Remove from heat and stir in the basil.
- Serve garnished with red chilies.