Pineapple shrimp in coconut curry sauce

4 servings

60 minutes

Shrimp with pineapple in coconut curry sauce is a delicate combination of seafood, fruity sweetness, and spices that creates a true gastronomic delight. This recipe, inspired by Japanese culinary traditions, brings together exotic flavors of Asia in one dish. Coconut milk adds a creamy texture while curry paste and lime leaves provide spiciness and freshness. The sweet pineapple highlights the natural juiciness of the shrimp, creating a harmonious balance of flavors. The dish is perfect for both a cozy dinner and a festive table, especially when paired with fragrant jasmine rice. Its ease of preparation makes it accessible even for novice cooks, while its exquisite taste is a favorite choice among gourmets.

Energy value per serving

• Calories: 438.1
• Proteins: 27.6g
• Fats: 25g
• Carbohydrates: 25.2g

Ingredients

• Red curry paste: 2 tbsp
• Peeled shrimp: 500 g
• Coconut milk: 400 ml
• Pineapple: 500 g
• Fish sauce: 3 tbsp
• Brown sugar: 2 tsp
• Basil leaves: 20 pc
• Kaffir lime leaves: 2 pc
• Red chili pepper: 1 pc
• Vegetable oil: 1 tbsp

Cooking steps

1. Heat vegetable oil in a wok over medium heat. Add curry paste and sauté until fragrant for about a minute.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Red curry paste: 2 tablespoons

2. Add coconut milk, shrimp, diced pineapple, fish sauce, sugar, and lime leaves. Bring to a boil and cook for 3-5 minutes until the shrimp are cooked.

   Required ingredients:

   • Coconut milk: 400 ml
   • Peeled shrimp: 500 g
   • Pineapple: 500 g
   • Fish sauce: 3 tablespoons
   • Brown sugar: 2 teaspoons
   • Kaffir lime leaves: 2 pieces

3. Remove from heat and check the salt amount. Then add a handful of chopped basil leaves and serve, garnished with finely chopped chili.

   Required ingredients:

   • Basil leaves: 20 pieces
   • Red chili pepper: 1 piece