Shrimp with pineapple in curry sauce
3 servings
45 minutes
Shrimp with pineapple in curry sauce is a true embodiment of Thai cuisine, where sweet, spicy, and citrus notes harmoniously blend. This dish reflects the spirit of exotic Thailand, where the freshness of seafood combines with the aromas of coconut milk, lime, and curry. Shrimp marinated in lime juice, ginger, and chili pepper gain spiciness while pineapple adds delicate sweetness. Lemongrass and kaffir lime leaves provide a special depth of flavor. Cooked over high heat, the shrimp retain their juiciness while vibrant spices make them unforgettable. This dish is perfect for an exotic dinner or festive gathering, leaving a pleasant aftertaste of warmth and freshness.
1
Marinate the shrimp in lime juice, ginger, and chili pepper for 30 minutes.
- Peeled king prawns: 500 g
- Lime juice: 2 tablespoons
- Grated ginger: 1 teaspoon
- Dried chili pepper: to taste
2
Fry the diced pineapple in heated oil for no more than three minutes.
- Pineapple: 200 g
3
Pour in coconut milk, add lime leaves, lemongrass, and shrimp with marinade, curry, and salt to taste.
- Coconut milk: 0.5 jar
- Kaffir lime leaves: 2 pieces
- Lemongrass: 1 piece
- Peeled king prawns: 500 g
- Curry powder: 0.5 teaspoon
- Sea salt: to taste
4
Cook the shrimp on high heat for 5-7 minutes until done.
- Peeled king prawns: 500 g
5
Sprinkle with cilantro.
- Cilantro: to taste
