Ingredients
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2/3 cup fresh pineapple, peeled and chopped
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1/4 cup onion, sweet, thinly sliced
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2 cups coconut cream
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3 tablespoons red curry paste
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3 tablespoons fish sauce
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3 teaspoons brown sugar
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24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on)
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2 tablespoons cilantro, fresh, chopped
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6 cups noodles, cellaphane, cooked
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4 sprigs basil, thai (garnish)
Instructions
- In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
- Cook on medium high heat, but do not boil.
- Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
- Serve over top the cellaphane noodles and garnish with fresh basil.