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Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice

A thai recipe for Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice, made with Red Chile, Lemongrass, Galangal, Garlic, and Onion. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 1 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 tbsp
• 1/2 cup
• 1/4 tbsp
• 2 cup
• 4 can
• 1/2 cup
• 3/4 cup
• 10
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Prepare the Curry Paste: In a blender, combine all ingredients.

2. 2

   Pur�e until all ingredients are thoroughly blended.

3. 3

   Pour mixture into a large stockpot and cook over a low flame for about 4 hours.

4. 4

   Set aside.

5. 5

   Prepare the Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a simmer over low heat. Simmer for 45 minutes. Set aside.

6. 6

   Prepare the Shrimp: In a saut� pan over medium heat, add the olive oil.

7. 7

   Once the oil is hot, add the shrimp and saut� until they are almost pink.

8. 8

   Quickly add the sauce and the pineapple cubes. Continue cooking for about 5 minutes.

9. 9

   To serve: Place 4 ounces of jasmine rice in the center of each plate.

10. 10

    Pour shrimp curry, approximately 10 shrimp per person, over rice.

11. 11

    Garnish with a julienned kaffir lime leaf.

12. 12

    S(MC Format by Chupa Babi): "052505"

13. 13

    Recipe By: Chef de Cuisine Cliff Wharton of TenPenh Restaurant �

14. 14

    Washington, D.C.

15. 15

    Contributed to the FareShare Gazette by Chupa; 9 June 2005. www.fareshare.net