Shrimp Curry with Pineapple

These are from Cradle of Flavor. Serve with the sambal below to balance out the sweetness of the dish.

Shrimp Curry with Pineapple (6 servings):

  • 2 stalks lemongrass
  • 3 shallots
  • 1 clove garlic
  • 8 fresh hot chiles
  • 2 inches fresh tumeric
  • 4 candlenuts
  • 3 tbsp oil
  • 2 cups fresh pineapple chunks
  • 2 cups water
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 1 lb shrimp in the shell
  • 2 small tomatoes, chopped
  • 1 cup coconut milk

Combine lemongrass, shallots, garlic, chiles, tumeric, and candlenuts in a food processor. Heat the oil in a saucepan over medium-low heat. Gently fry the paste until fragrant and begins to separate from the oil. Add the pineapple and stir well. Add water, sugar, salt and raise the heat to medium. Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered until the pineapple is becoming tender. Add the shrimp. When it is cooked through, add the tomatoes and simmer until just cooked. Stir in the coconut milk, and season as necessary. Let sit for 10 minutes before serving.

Nyonya Sambal (~1/2 cup):

  • 2 tsp shrimp paste
  • 15 fresh hot chiles
  • 1 shallot
  • 1 clove garlic
  • juice of 2 limes

Place shrimp paste in a packet made of aluminum foil and toast on both sides in a hot skillet. When a toasty shrimpy smell is released, remove from heat. Combine all ingredients in a food processor.

 

 

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About tandooritaco

This is a blog about food.
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