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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand

Pineapple Curry

Allergens named in the ingredients: Crustaceans, Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 175 grams pineapple pieces
  • 2 tablespoons Thai red curry paste
  • ½ cup coconut milk
  • 8 oz shrimp, or whatever meat desired
  • ½ tablespoons palm sugar
  • ½ tablespoons fish sauce
  • 1½ tablespoons ripe tamarind

Method

  1. Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
  2. Put the sliced pineapple in the curry and wait until it is soft.
  3. Bring to a boil over high heat, then add the shrimp.
  4. Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor.