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Dancing Shrimp Thai Pineapple Curry
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Dancing Shrimp Thai Pineapple Curry
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This hot and sweet Shrimp Thai Pineapple Curry will have your taste buds dancing. Sumptuous pineapple chunks and coconut milk are set ablaze with heat from the chili, garlic and Thai peppers. Its a delicious tasting Thai curry you’ll want to make again and again. Superb for a dinner party!

Prep time
0:20
Yield
4 servings
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Dancing Shrimp Thai Pineapple Curry
Light Brown Sugar
Prep time :
0:20
Yield :
4 servings

INGREDIENTS

  • 16 large shrimps
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons Thai Red Curry Paste*
  • 2 tablespoons chopped tomato
  • 2 cups canned unsweetened Coconut milk*
  • 4 tablespoons fish sauce (Nam Pla)* - optional
  • 1 tablespoon (or to taste) Imperial Sugar Light Brown Sugar
  • 1 tablespoon fresh lime juice
  • 2 to 3 Kaffir lime leaves, shredded, dried* or
  • 1 tablespoon fresh lime juice
  • 2 cups pineapple tid bits, well trained
  • 1 tablespoon Thai chile peppers, slivered or to taste (Serrano or Jalapeno may be substituted)
  • 15 fresh basil leaves
  • 4 cups steamed Jasmine, Basmatti or Brown Rice - optional
  • RECIPE CAN BE INCREASED PROPORTIONATELY

DIRECTIONS

  1. Peel, devein, and behead shrimp**, leaving only small tail shells on.
  2. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard seed pulp and chop flesh. You want 2 tablespoons of chopped tomatoes (canned, drained chopped tomatoes can be substituted)
  3. In a little oil in a medium hot wok briefly saute garlic and basil, removing it and reserving it when  aroma is fully developed.
  4. Cook curry paste briefly to develop aroma, then add half coconut milk, fish sauce if used, tomatoes, pineapple, lime juice and sugar.
  5. Stir to combine fully. Add prawns and cook until they turn slightly pink and opaque. Add  remainder of coconut milk, lime leaves, pineapple and slivered chili, at the same time returning sauted garlic and basil to pan.
  6. Transfer to a hollowed out pineapple shell or serving dishes and serve with steamed rice.

IMPERIAL SUGAR INSIGHT

Notes: A flat bottom, high sided skillet may be substituted for a wok.

*All these ingredients can be purchased in any Asian Market or in most Ethnic sections of large super markets, if fresh Kaffir Leaves are not available, dried Kaffier Leaves can be purchased in the Spice Section.

**Cleaned, frozen, ready to cook shrimp can be purchased in any super market and used right from the bag without thawing for this recipe.

This Dancing Shrimp Thai Pineapple Curry recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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