Thai Pineapple-Coconut Shrimp Curry

Yummmyyyyyyy! Perhaps if you are really trying to be healthy you won't make this. While the recipe itself is safe, you'll keep eating and eating until you burst. This simple but delightful curry is full of flavor while still being mild (a plus in my book) and combines the refreshing tastes of coconut, pineapple, and lemongrass with fresh vegetables, tantalizing spices, and delicious rock shrimp. I'll certainly be making this, and variations of it, again and again.

I mixed some nationalities here and served this Thai curry with some samosas. As mentioned in the recent blog entry on them, you can easily freeze additional filling. I had done that since I had made so much the first time (only half on purpose) and simply let it defrost overnight in the fridge before using it here. The samosas came out very well and I was even able to use the tamarind sauce I had kept in an air-tight container in my fridge. It was easy AND delicious!

Difficulty: Easy
Time: 35 min
Cost: $19.69



Thai Pineapple-Coconut Shrimp Curry
Ingredients:
1 can low-fat coconut milk
1 stalk lemongrass, minced
1/8 tsp chili powder (more if you like spicy food)
1/3 c onion, diced
4 cloves of garlic, minced
1 tbsp ginger, minced
3 tbsp fish sauce
3/4 tsp turmeric
3/4 tsp coriander
4 tsp brown sugar
1 tbsp ketchup
1 tsp lime juice
2 c fresh pineapple, cut into 1/2" cubes (or slightly larger if you are lazy!)
1.5 c cherry tomatoes, halved
1 lb rock shrimp (or other shrimp, peeled and deveined)
1/3 c coconut flakes
3 tbsp fresh cilantro, chopped

Pour the coconut milk into a bowl. Add the lemongrass, chili powder, onion, garlic, ginger, fish sauce, turmeric, coriander, brown sugar, ketchup, and lime juice. Whisk well until everything is evenly combined with the spices and minced ingredients evenly incorporated into the coconut milk.

Heat a wok over medium-high heat. When it's hot, add the coconut milk mixture. Stir occasionally but bring the curry mixture to a boil. As soon as it boils turn the heat down to medium. Add the pineapple, cherry tomatoes, and shrimp. Stir to mix them in well and then let everything simmer for 7-8 minutes, stirring occasionally. When it's done simmering the shrimp should be pink and cooked through.

While that is simmering, heat a small pan over medium-high heat. When it's hot, add your coconut flakes. (This is assuming they came canned or were cut fresh, but are not already dry and toasted. If they are, skip this step.) Stir occasionally and let the coconut flakes saute and brown for 3-5 minutes. They should be lightly browned and a bit crisp when they're ready. Set them to the side for now.

When your curry has simmered long enough and the shrimp are fully cooked, remove the pan from the heat. Stir in the now-toasted coconut. Sprinkle with the fresh cilantro and serve over rice.