Shrimp Pineapple Curry

Ingredients

• 600 g pre-cooked shrimp (peeled, deveined)
• 1 Carrot
• 200 g pineapple flesh
• 150 g cocktail tomatoes
• 2 onions
• 2 Garlic cloves
• 1 piece fresh ginger (≈2 cm)
• 2 tbsp peanut oil
• 1 tbsp red curry paste
• 200 ml fish stock
• 400 ml coconut milk
• 2 kaffir lime leaves
• 1 tbsp light soy sauce
• Salt
• ground pepper
• 1 tsp cane sugar
• 1 tbsp lime juice
• a handful Thai basil leaves

Instructions

1. 1.

   Wash and pat dry the shrimp. Peel and cut the carrot into thin strips about 5 cm long. Cut the pineapple into thin pieces or slices. Wash and halve the tomatoes. Peel, finely dice the onions, garlic, and ginger, then sauté them in a large pan with hot oil. Add the curry paste and let it cook briefly before pouring in the fish stock and coconut milk, adding the kaffir lime leaves. Add the shrimp and simmer for about 4 minutes. Add pineapple and tomatoes during the last 2 minutes. Season with soy sauce, salt, pepper, cane sugar, and lime juice. Serve on plates sprinkled with basil.

2. 2.

   Serve with rice.