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.
1
Heat vegetable oil in a wok over medium heat. Add curry paste and sauté until fragrant for about a minute.
- 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.
- 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.
- Basil leaves: 20 pieces
- Red chili pepper: 1 piece
