Pineapple Red Thai Curry With Shrimp & Salmon.
This is a newbie for me, and I have to say, it’s a Keeper! It was OFF-THE-CHAIN! Sweet, sour with a kick of chili. I had some uncooked shrimp and salmon, but not enough to prepare dinner for two out of one or the other. So I decide to put the together in a red Thai curry sauce.
Ingredients
- 13/4 cups fresh pineapple chunks or 1 large can
- 2 tbsp red curry paste
- 2 cups coconut milk
- 1/4 tsp sautéed shrimp paste
- 6 kaffir lime leaves
- 2 tsp fish sauce or soy sauce or sea salt=1 tsp
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp tamarind
- 1/2 red bell pepper cut into squares
- 1/4 large shallot cut into large squares
- 2 spring onions chopped
Instructions
Preparing Pineapple
- If using fresh pineapple, peel, core and cut into chunks. If using canned pineapple, drain and discard all the syrup.
- Then do the following for both canned or fresh pineapple. Squeeze the juice out of each piece of pineapple. Reserve juice, and squeezed pineapple chunks.
Cooking Curry Sauce
- Over medium heat sauté curry paste and shrimp paste for 2 – 3 minutes. Stir constantly.
- Add coconut milk, kaffir lime leaves, pineapple and the squeezed out juice. Stir well. Bring to a boil reduce heat and simmer for 5 minutes.
- Add fish sauce, tamarind and palm sugar. Simmer for 3 minutes.
- Add shallots, red bell pepper and whites of spring onions. Simmer for 2 minutes. Check for seasoning.
Adding Seafood
- Increase the heat, add shrimp and salmon stirring once or twice cook for 2-3 minutes…ONLY! Residual heat will cook the seafood completely.
- Garnish with green onion tops and serve over steamed jasmine rice.
Nutrition
Serving: 4ServingsCalories: 328kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 22gCholesterol: 4mgSodium: 272mgPotassium: 466mgFiber: 3gSugar: 19gVitamin A: 1785IUVitamin C: 86mgCalcium: 55mgIron: 5mg
Tried this recipe?Let us know how it was!
