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Wednesday, December 2, 2009

"What's For Dinner?" Wednesday: Thai Red Curry with Shrimp and Pineapple

I am a total take out junkie, and one of my favorite things to order in is Thai food. Unfortunately I can't afford to order in every night, so I am forced to try to recreate some of my favorite take out dishes at home. Whenever I order Thai, there is one item that must be delivered in that large brown paper bag, and that item is red curry. I love the sweet and spicy flavour of red curry, I add pineapples into mine to add a little extra sweetness and a unique texture. This recipe makes a medium spiced curry but you can adjust the amount of curry paste to reach your desired amount of heat. Serve with some steamed white rice.

Thai Red Curry with Shrimp and Pineapple
Serves 2

  • 1 can (398 mL) coconut milk
  • 1 Tbsp. Thai red curry paste
  • 2 Tbsp. brown sugar
  • 1 Tbsp. Thai fish sauce
  • 2 kaffir lime leaves* (optional)
  • 1 can (227 mL) pineapple tidbits, with juice
  • 1 red pepper, sliced into julienne
  • 1 cup sugar snap peas, ends trimmed, and halved
  • 1/2 lb. peeled and deveined shrimp
* Kaffir lime leaves are the leaves of a Thai lime, they are available fresh or frozen at most Asian supermarkets. They add a sweet citrus flavour to dishes, but if they are unavailable they can easily be left out of the recipe.
    1. In a medium sauce pan, heat coconut milk over medium-high heat until heated through, about 5 minutes.
    2. Stir in curry paste, sugar, fish sauce and lime leaves, bring to a boil, then lower heat to medium and let simmer until curry paste and sugar is dissolved, about 5 minutes.
    3. Add in the pineapple, red pepper, snap peas and shrimp, cook until shrimp turn pink and are cooked through, about 5 minutes, depending on the size of the shrimp.
    4. Remove the kaffir lime leaves and serve.


    Tip: You can substitute thinly sliced chicken or beef for the shrimp, cooking times will vary though.


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