It’s a curry but it is a little bit sweet from the pineapples. Don’t use too ripe pineapples, the curry will get too sweet. Fresh medium ripe pineapples are a little sour but when you cook it, it will turn to sweet. You can use other meat like pork, chicken, beef or mussels instead of shrimps.
Ingredients:
1 cup pineapple, cut into small pieces
400 grams shrimps
1 large tomato, chopped
½ cup coconut cream
1½ cups coconut milk
5 kaffir lime leaves
A hand full sweet basil leaves
4 red chilies split in half lengthwise
2 teaspoons palm sugar
2 tablespoons fish sauce
1 teaspoon lemon juice
2 tablespoons red curry paste
Cooking Instructions
1. Peel, devein and behead the shrimps but leave the small tail shells on. Set aside.
2. Peel and chop the tomato.
3. Split chilies in half lengthwise and cut the kaffir lime leaves into half and remove stems. Set aside.
4. Cook coconut cream in a sauce pan over low heat.Let it boil a moment. Then add the red curry paste and stir. Let it simmer for 2minutes or until oil appears on top.
5. Season with palm sugar, lemon juice, fish sauce and tomato, and stir to combine fully.
6. Increase the heat to medium, add coconut milk and pineapple. When it boils add shrimps in the pan and stir, simmer it for 3minutes or until they turn slightly pink.
7. Add chilies and sweet basil leaves and stir, remove from the heat. Transfer to a serving dish and serve with rice.
