Yum! I recently was craving a curry with pineapple…so after picking up a few logical ingredients (namely, deliciously fresh pineapple — not that horrid stuff in cans), I searched for a decent-looking recipe to make. I stumbled upon this video by a Thai chef named Pai, who posts her cooking videos on YouTube. She didn’t specify the exact measurements, so I made a few guesses….but it came out terrific. Below is my version of the recipe, using my homemade red curry paste. The tamarind is a key ingredient, as it is a souring agent and tones down the sweetness of the dish. Enjoy! And thank you, Pai!
Red Curry With Pineapple and Shrimp
1/2 can coconut cream
3 tbsp red curry paste
1/2 can (or so) of coconut milk
2 cups diced pineapple
2 tbsp fish sauce
1/4 tsp tamarind concentrate, mixed with 2 tbsp water
1/2 tbsp palm sugar
2-3 chile peppers, chopped
4-6 kaffir lime leaves (spine removed and torn)
3/4 lb shrimp
Begin by “cracking” about one-half can of coconut cream, stirring in a hot wok until the liquid reduces and begins to look oily. At that point, fry your red curry paste in the cracked coconut cream until deliciously fragrant. Add coconut milk, stirring well. Mix in the diced pineapple and allow to cook on low heat for about five minutes. Add fish sauce, tamarind and palm sugar, and mix well. Stir in chile peppers and kaffir lime leaves. (According to Thai chef Pai, one should “relax and calm down” when making Thai food, so don’t rush all this too much.) Lastly, add your shrimp, and cook through. Serve over jasmine rice. Delicious!