Pineapple Curry

Tonight we tried another recipe from Quick & Easy Thai Cuisine - this one a Pineapple Curry with Shrimp. Like all the curries we've tried from this cookbook, the list of ingredients is fairly short, and the recipe is even shorter. For this you combine 6 ingredients in a pot, bring it to a boil, add shrimp, and cook until the shrimp are done. One pot cooking at it's finest.

We did adapt the recipe slightly, as Dan & I both enjoy a thicker curry. This one is more of a soup, so I mixed about a teaspoon or two of cornstarch with cold water, whisked it up, and added it to the curry to get it to thicken.

I liked how you smell the curry first, but the sweetness of the pineapple comes through when you taste it, then the heat of the curry. Our batch was fairly spicy, but that all depends on what type of red curry paste you buy, I suppose.

Pineapple Curry with Shrimp
14 oz can coconut milk
1 cup crushed canned pineapple
2 Tbspn red curry paste
1/4 cup fish sauce
1 1/2 Tbspn sugar
2 Tbspn lemon juice
1/2 lb shrimp, shelled and deveined

Combine all ingredients, except shrimp, in a pot and bring to a boil. Add shrimp and cook until done. Serve with Jasmine rice.