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For a quick and easy weeknight dinner try this super simple and delicious Curry. If you don’t like a lot of heat in your curry, this is for you.

Ingredients:

1 14oz (400ml) can of unsweetened coconut milk
1 cup (240ml) crushed pineapple, fresh preferred but canned will do
2 Tbs red Thai curry paste
1/4 cup (60ml) Thai fish sauce
1 1/2 Tbs sugar
8oz (250g) shrimp, peeled and deveined, shells reserved
1 Tbs tomato paste (for the shrimp stock if using)

Method:

For a simple preparation simply put all the ingredients into a pot and bring to a boil. Lower the heat, cover and simmer until the shrimp are just cooked through, about 3 minutes. Serve over rice.

For a dish with a little more complexity but only a little extra work, start by brining the shrimp; dissolve 2 tsp salt in 2 cups of water. Place the shrimp in the brine and refrigerate for 30 minutes. If the shrimp are small leave them whole, if they are large, cut them in half.

Meanwhile, make a simple shrimp stock from the shrimp shells. The shells are packed with flavor; more even than the shrimp meat.

Sauté the shells in a little EVO for about 5 minutes over medium heat until they are spotty brown. Add 1 Tbs of tomato paste and cook for about 30 seconds or so. Add a cup (250ml) of water and bring to a boil. Cover, lower the heat and simmer 10-15 minutes. Strain the stock into a bowl and reserve.

Heat 1 Tbs of EVO or coconut oil in a nonstick skillet over medium high heat. Drain the shrimp well and add to the skillet. Cook for 3-4 minutes until the shrimp are lightly golden brown and still slightly translucent, stirring occasionally. Transfer the shrimp to a plate and set aside, leaving the shrimp flavored oil in the pan.

Add all of the remaining ingredients to the pan, including the reserved shrimp stock. Bring to a boil then lower the heat and simmer a few minutes. The sauce will be quite thin. Add the shrimp back to the pan and immediately remove from the heat. The heat from the sauce will finish cooking the shrimp.

We prefer to eat brown rice, avoiding overly processed white rice, but if you prefer, serve over jasmine rice.

Bon Appetit!