Curried Shrimp Recipes
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- Curry Shrimp with Broccoli
- Red Curry Shrimp with Plantain Tempura
- Red Thai Curry Shrimp Golden Pineapple
- Shrimp & Chicken Curry Recipe
- Shrimp & Mango Curry Recipe
- Shrimp Curry Recipe
- Shrimp Curry Salad With Cashews
- Shrimp Curry with Asparagus & Snap Peas
- MORE
Red Thai Curry Shrimp with Golden Pineapple & Steamed Jasmine Rice
Ingredients
Curry Paste
3/4 cup red chile
1 cup lemongrass, chopped
1/4 cup galangal
1/2 cup garlic, chopped
1/2 cup onion, chopped
1/2 tablespoon shrimp paste
1/2 cup olive oil
1/4 tablespoon coriander seeds, toasted
Sauce
4 cans (10 oz size) coconut milk
1/2 cup palm sugar
3/4 cup fish sauce
Shrimp
4 pounds shrimp (26/30 count size), peeled and deveined
2 1/2 cups fresh pineapple, cut into 1/2-inch cubes
1 tablespoon olive oil
5 cups cooked jasmine rice
Directions:
Prepare the Curry Paste: In a blender, combine all ingredients. Purée until all ingredients are thoroughly blended. Pour mixture into a large stockpot and cook over a low flame for about 4 hours. Set aside.
Prepare the Sauce: In a medium saucepan, combine prepared curry paste with all sauce ingredients. Bring mixture to a simmer over low heat. Simmer for 45 minutes. Set aside.
Prepare the Shrimp: In a sauté pan over medium heat, add the olive oil. Once the oil is hot, add the shrimp and sauté until they are almost pink. Quickly add the sauce and the pineapple cubes. Continue cooking for about 5 minutes.
Serving: Place 4 ounces of jasmine rice in the center of each plate. Pour shrimp curry, allowing approximately 10 shrimp per person, over rice.
Serves 10
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