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.

Course Entree

Cuisine Thai

Keyword pineapple, red curry, seafood curry, shrimp curry, Thai curry

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 328kcal

Author Dr. Wendy Dearborne

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