You all might remember me sharing one of my favorite cooking formulas not too long ago on how to Thai curry. If you haven’t tried it out yet, I think I’ve got just the thing to convince you. Last month, I flew down to sunny SoCal to shoot some food videos with the fabulous folks at KinCommunity a YouTube channel producing beautiful programming for women (for a behind the scenes look at our shoot, check out this previous blog post). When I was coming up with my list of recipes, I knew I had to include a curry recipe in there. They hadn’t featured one yet on the channel, and it was time the world saw just how simple and no-fuss pulling together a curry could be. There were so many ingredient options but it didn’t take me long to land on one of my favorite (and also more exotic) combinations: shrimp, pineapple, and red cherry tomatoes. Below is the finished video. Pretty gorg, eh? I know it won’t be long before you pick up some coconut milk, curry paste, and fish sauce*. Now go on and get currying.
*Fish sauce is a pantry essential in Southeast Asian cooking. It can be found in the Asian section of grocery stores. If you don’t have a store with good ethnic offerings near you, there’s always Amazon.
Share, like, comment (I’m hoping to get invited down again. Santa Monica is not a bad workplace!)
Thai Red Curry Shrimp with Pineapples and Cherry Tomatoes
{Serves 4}
Ingredients
- 1 lb. frozen shrimp (with tails on is fine)
- ½ tsp. kosher salt
- 1 14 to 16 oz. can of coconut milk
- 2 to 3 tbs. red curry paste
- 4 pineapple wedges
- ½ pint of cherry / grape tomatoes
- 1.5 cups of chicken broth
- 2 tbs. fish sauce
- 1 tbs. brown sugar
- 2 limes
- Shrimp: Rinse shrimp and defrost in a large bowl of room temperature water; When shrimp are defrosted, dry them with paper towels and season with some kosher salt
- Pineapple: Cut into bite sized pieces (you want about 2 cups of cut pineapple)
- Cherry tomatoes: Rinse and slice in half
- Limes: Slice one of the limes in half; slice the second one into segments for garnish
Make
- Heat a >3 quart Dutch oven over medium-high heat. Pour in ½ can of coconut milk and whisk in 2 tbs. of red curry paste. Let mixture bubble and simmer for about 1 minute
- Add in shrimp. Cook shrimp for about 2 minutes and then add pineapple, tomatoes, remainder of coconut milk, broth, fish sauce, and brown sugar
- Cover and bring to a boil and then turn off heat. Add ½ tbs. of fresh lime juice
- Season to taste – if it needs more savoriness, add fish sauce; more sweetness, then brown sugar; more acid, then lime juice
- Serve hot and garnish lime segments
Serve / Substitutes / Supplements
- Plain and simple: white Jasmine or brown rice
- Even more plain and simple: just slurp it like a soup, because it’s so damn good
