Shrimp and pineapple curry

(from gabegannam’s recipe box)

page 110

Ingredients

  • 1 teaspoon tamarind pulp
  • 1.67 cups canned coconut milk
  • 2 tablespoons red curry paste
  • .67 cups water
  • 1 red chile
  • 1 green birds eye chili
  • 1 table spoon dried shrimp
  • 2 tablespoons fish sauce
  • 1 pound tiger shrimp
  • 6-8 cherry tomatoes
  • 1 thick slice fresh or canned pineapple
  • 1 basil sprig, leaves only

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