Follow these steps for perfect results
Coconut Milk
Red Curry Paste
Shrimp
Peeled and Deveined
Water
Fish Sauce
Palm Sugar
Pineapple
Cut Into Bite-Sized Pieces
Kaffir Lime Leaves
Sliced Thin
Bring half of the coconut milk to a boil in a wok.
Add red curry paste and stir continuously until oil separates and rises to the surface.
Add shrimp and cook until they turn pink.
Add the remaining coconut milk, water, fish sauce, sugar, and pineapple.
Simmer for 5 minutes to allow flavors to meld.
Add the sliced kaffir lime leaves and turn off the heat.
Serve immediately.
Expert advice for the best results
Adjust the amount of red curry paste to your desired level of spiciness.
Fresh pineapple is recommended for the best flavor, but canned can be used in a pinch.
Serve with steamed jasmine rice.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time.
Serve in a bowl garnished with fresh cilantro and a lime wedge.
Serve with steamed jasmine rice.
Garnish with fresh cilantro.
Add a lime wedge for extra zest.
Complements the sweetness and spice.
Refreshing and doesn't overpower the dish.
Discover the story behind this recipe
A popular Thai curry dish showcasing the balance of sweet, sour, spicy, and salty flavors.
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