Red Curry Shrimp with Pineapple

1. 1

   In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.

2. 2

   Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.

3. 3

   Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.

4. 4

   Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.

5. 5

   Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.