Table for More: Red Curry Shrimp

Ali, a wonderful friend of mine, passed along this delicious recipe!  It was absolutely divine!  I served it over pasta because we had a lot of rice this week.  It’s all good.


  • 3/4 lb. shrimp
  • 1 can unsweetened coconut milk
  • 1/2 c. water
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce (can sub. soy sauce)
  • 1 tbsp sugar
  • 1 cup drained pineapple tidbits
  • 1/3 cup fresh basil


  • Heat 1/2 cup of coconut milk in large skillet, stirring often for 2-3 minutes.
  • Add curry paste.  Cook 1-2 minutes, pressing and stirring to dissolve.
  • Stir in remaining coconut milk, water, fish sauce, sugar, and pineapple.
  • Bring to a gentle boil for several minutes.
  • Add shrimp and basil.  Cook 2-3 minutes until shrimp are done.
  • Serve over rice and garnish with basil.

Serves: 4 servings


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