Description
If you love creamy Thai coconut shrimp, you’re in for a treat! This easy dish comes together in less than 20 minutes, blending juicy shrimp with a rich coconut sauce full of real Thai flavors.
Ingredients
2 cups of pineapple - cut into cubes
20-25 fresh large shrimp
3 long red chilies - finely diced. Remove the seeds to keep it mild.
8 kaffir lime leaves (see substitutions below)
3 tbsp of red curry paste
2 tbsp of tamarind paste (see substitutions below)
3-4 cups of canned coconut milk or coconut cream
Condiments
4 tsp of fish sauce
2 tsp of palm sugar (ethically sourced)
4 tbsp oil for cooking (I use coconut oil)
Optional - Fresh coriander
Instructions
- Prepare the ingredients: peel and cut the pineapple into cubes. Dice the chilies. OPTIONAL - Half of the kaffir lime leaves: remove the middle vein, roll, and thinly slice to get thin strips.
- Heat the oil over medium heat in a large skillet or wok. Once hot, add the red curry paste and stir for 1-2 minutes until it becomes fragrant.
- Pour in the coconut milk or cream. Stir vigorously until the oil begins to separate and rise to the surface.
- Add the pineapple cubes and half the amount of the entire kaffir lime leaves, and combine well.
- Toss in the fish sauce, sugar, and tamarind paste. Combine well for 1-2 minutes and add the raw shrimp.
- Stir constantly for 3-4 minutes until the shrimp cook. Remove from heat and sprinkle chili slices and (OPTIONAL) kaffir lime leaves thinly sliced.
- Serve in a bowl with steamed rice or your favorite side.
Notes
Note! Like in all Thai curries, you can add a little stock (veggie stock works well) if necessary to make the sauce more runny.
Fresh lime juice - instead of tamarind paste (1:1 ratio, but add a little extra sugar to compensate)
Brown or coconut sugar - instead of palm sugar
Thai basil (or regular fresh basil) + fresh lime zest - instead of kaffir lime leaves. While the flavor profile is different, it will bring a lovely aroma to the dish.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Be mindful of cooking times, you don't want to overcook the shrimp!! They only need a few minutes to turn pink and tender in the coconut sauce. If you cook them too long, they can quickly become rubbery. For the best texture, cook as indicated, let them gently simmer until just done (3-4 minutes only).