Thursday, July 14, 2011

Shrimps Curry with Pineapple

This recipe 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.

- 2 tbsp. Vegetable oil
- 2 tbsp. red curry paste
- 1 cup Coconut milk
- 2-3 g. shrimps middle size
- 2 tbsp Fish sauce
- 2 tsp Sugar Palm.
- 1 cup Pineapple, peeled and cubed

Shrimps Curry with Pineapple
How to Cook:
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.

2. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

3. Cook the paste for 5 minutes over a low to medium heat.

4. Add coconut milk and blend well. Bring the sauce back to a boil.

5. Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.

6. When the Shrimps are almost cooked, add the pineapple and mix well.

7. The curry should be fairly thick, almost the same consistency of white sauce.

8. Spoon this curry into a bowl and serve with hot streamed rice.

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