SHRIMPS AND PINEAPPLE YELLOW CURRY

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Serve 4

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

half lime

salt

 

 

Heat the oil in a casserole. Add the yello curry paste and fry for 4/5 minutes stirring continuously.

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Add the coconut milk and bring to a boil. Let simmer for 10 minutes (the sauce has to thicken).

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Add the pineapple and the shrimps. Cook for 4 minutes.

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Add the basil and kaffir leaves and cook for further 2 minutes. Season with salt if necessary.

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Retain from fire and add the juice of half lime. Stir well and serve with steamed rice.