Ready in 15 mins
300 gr pineapple diced (fresh or canned, the latter not in syrup)
450 gr shrimps shelled and cleaned
3 tbsp vegetable oil
5 ripe tbsp yellow curry paste (recipe here) – home-made or ready from international foodstores
500 ml cocount milk (you can add up to 800 ml if you wish more sauce)
3 tbs fish sauce
20 grams fresh basil leaves
7/8 kaffir lime leaves
Heat the oil in a casserole. Add the yello curry paste and fry for 4/5 minutes stirring continuously.
Add the coconut milk and bring to a boil. Let simmer for 10 minutes (the sauce has to thicken).
Add the pineapple and the shrimps. Cook for 4 minutes.
Add the basil and kaffir leaves and cook for further 2 minutes. Season with salt if necessary.
Retain from fire and add the juice of half lime. Stir well and serve with steamed rice.