Why don’t we do this more often? (Shrimp and Pineapple Curry)
Catherine | September 29, 2008
Recently, Leo and I have had two very good dinners which were easy to assemble (one was especially easy for me since Leo made it by himself!) yet not the usual heat-and-eat fare that we often resort to on week nights. These meals left us asking, “Why don’t we do this more often?” To which I respond, “Cuz we’re stupid.”
Anyway, dear reader, I’m sure that you’re not stupid and you’ll want to make this recipe and Leo’s hearty crockpot fish stew over and over again. We love this shrimp dish (from the Thai: Simple and Delicious Easy-to-Make Recipes book by Lesley Mackley) for its sweet and spicy sauce and because one out of two children at my house will eat it. You can put it over 1-2-3-4 Rice or just serve it with instant rice or bread.
Shrimp and Pineapple Curry
(about 10 minutes to prep, 10-15 minutes to cook; serves 4)
Ingredients
- 2 cups coconut cream (1 can)
- ½ fresh pineapple, peeled and chopped
- 2 tbsp. Thai red curry paste
- 2 tbsp. fish sauce
- 2 tsp. sugar
- 12 oz raw tiger shrimp, shelled and deveined
- 2 tbsp. chopped fresh cilantro, to decorate
- steamed jasmine rice, to serve
Preparation
- Place the coconut cream, pineapple, curry paste, fish sauce and sugar in a skillet.
- Heat gently over a medium heat until almost boiling.
- Add the shrimp and cilantro and simmer gently for 3 minutes or until the shrimp are cooked.
- Serve with steamed jasmine rice.
What we actually did: we used coconut milk (and not even real coconut milk, it was from concentrate!), a can of pineapple, brown sugar and precooked shrimp. Oh yeah, we also used parsley instead of cilantro coz someone finds cilantro to be too “fuzzy” and “forgot” to buy it. But I’m not bitter.
I was surprised to find the coconut milk and the curry paste in the international aisle of Meier’s. The fish sauce I got at an Asian grocery.
About the author: I'm a Latin-teaching foodie who has lived (and eaten) in Fort Wayne for the past 10 years. I love all the ethnic grocery stores here and the great Mexican restaurants. Cooking is something that I really enjoy, although I tend to improvise a lot and experience my share of disasters. My parents are both wonderful cooks, as was my paternal grandmother (Oma), and I'm always trying to make things the way mom, dad or Oma did. Read more from this author
