- 1/2 fresh pineapple
- 14 fl oz/400 ml/1 3/4 cups coconut cream
- 2 tbsp. Thai red curry paste
- 2 tbsp. fish sauce
- 2 tsp. sugar
- 12 oz/350 g raw jumbo shrimp
- 2 tbsp.chopped cilantro
- steamed jasmine rice, to serve
( Cooking Chart )
Peel the pineapple and chop the flesh. Heat the coconut cream, pineapple, curry paste,fish sauce, and sugar until almost boiling.
Shell and devein the shrimp. Add the shrimp and chopped cilantro to a pan and simmer for 3 minutes, or until the shrimp is cooked – they are cooked when they have turned a bright pink coulour.
Serve the shrimp with steamed jasmine rice.