I'm sitting here listening contently to all the sounds inside and outside my home. The rain is falling lightly. Dogs are barking. An ambulance siren blares on a nearby busy street. The dishwasher is competing with the sound of the television that John is watching in the family room. The keyboard is making a "tap tap" sound as I sit and type this entry. Praise music is softly seeping through my speakers on the computer. All of these things comprise the sounds of life, the sounds of a simple, yet happy home. Not only is my heart content to hear all these sounds, but my stomach is also content after a wonderful dinner. You really have to like the sweet and savory tastes together to enjoy this recipe. I am one who always enjoys that combination.
1/2 small fresh pineapple, peeled and chopped into large cubes
2 tbsp Thai red curry paste (found in the Asian section of the grocery store)
2 tbsp Thai fish sauce (also found in the Asian section of the grocery store)
12 oz raw shrimp, peeled and deveined
3 tbsp fresh cilantro, chopped
*brown rice or jasmine rice for serving
Place the coconut cream, pineapple, curry paste and fish sauce in a large skillet. Heat gently until almost boiling. Add the shrimp and cilantro and let simmer gently for approx 3-5 minutes or until shrimp is cooked through. Serve over jasmine or brown rice.