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Saturday, February 19, 2011

Shrimp and Pineapple Curry

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.
2 cups coconut cream (this can be found in the liquor section at the grocery store)
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.

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