Thai 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 it starts to thicken and smell fragrant. This usually takes 3 minutes.

2. 2

   Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.