Coconut Shrimp Curry With Pineapple
Monday, April 27, 2009 at 10:12AM
sally in Thai, curry, curry, easy, low country shrimp, seafood

 

This had the perfect combination of sweet, creamy and heat, plus it was just so easy to make.  Now keeping in mind that there’s not a lot of specialty ingredients for what I would call a proper Thai curry (haven’t seen a kaffir lime leaf in years) down here.  This turns out to be a quick and tasty curry with the best ingredient that the Lowcountry has to offer...our very own shrimp!  This sauce is a good one for the repertoire and wouldn’t be bad with...that’s right.... chicken either. 

Serves 4

Ingredients

1 ½ lbs raw shrimp, peeled and deviened

½ large onion, medium chop

4 garlic cloves, minced

1-tablespoon ginger, minced

4 tablespoons curry powder

2 tablespoons fish sauce

1 14oz can coconut milk

1-tablespoon brown sugar

½ cup fish stock

8 oz pineapple, chunks in bite size pieces

Canola oil

¼ cup fresh cilantro leaves, chopped

4 green onions, white and green parts sliced for garnish

Heat a few tablespoons of oil in a wok or large skillet.   Add onion, garlic, and ginger, cook a few minutes over a low heat until aromatic and onion softens.  Add the curry powder, stir and cook for a minute.  Add fish sauce, coconut milk and brown sugar, stir to combine and simmer until the sugar dissolves.  Add shrimp, cook for a few minutes.  The shrimp will cook through in about 5 minutes, tops.  During the last two minutes of cooking add pineapple, continue cooking until shrimp are done and pineapple is heated through. Stir in coriander.  Garnish with green onions and serve over rice.

It’s All Delicious Notes:  You can make the sauce a few hours ahead and really let the flavors blend, heat gently to a simmer and then add the shrimp.  Also, you could use any hearty dense fish as well like grouper, halibut or cod...it’s not just for shrimp, but if you live here in the Lowcountry...why use anything else? 

Also...I mixed my curry powders.  After tasting it the first time I wanted a bit more zing so I used one tablespoon of red Thai curry powder – be careful of that one though...it’s got a pretty good bite to it!

 

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