Shrimps curry with pineapple (kaeng khua sapparod goong)

Ingredients

• 2 tbsp Vegetable oil
• 2 tbsp red curry paste
• 1 cup Coconut milk
• 2-3 g shrimps middle size
• 2 tbsp Fish sauce
• 2 tsp Sugar Palm
• 1 cup Pineapple, peeled and cubed

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Preparation

• Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.Use a medium heat and take care not to burn the curry paste.
• Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil. Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.
• When the Shrimps are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with hot streamed rice.

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