Dancing Shrimp Thai Pineapple Curry

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Ingredients

16 large shrimp
1 tablespoon finely chopped garlic
2 tablespoons Thai red curry paste
2 tablespoons chopped tomato
2 cups unsweetened coconut milk
4 tablespoons fish sauce
1 tablespoon (or to taste) Dixie Crystals Light Brown Sugar
1 tablespoon fresh lime juice
2 to 3 kaffir lime leaves, shredded
1 tablespoon fresh lime juice
2 cups pineapple tidbits, well-drained
1 tablespoon Thai chili peppers, slivered or to taste (serrano or jalapeno may be substituted)
15 fresh basil leaves
4 cups steamed jasmine, basmati or brown rice
Fresh basil for garnish, optional

Directions

Peel, devein, and behead shrimp, leaving only small tail shells on. Pat dry and set aside.
In a medium hot wok or large saucepan, drizzle oil and briefly saute garlic and basil, removing and reserving them when aroma is fully developed.
In the same pan, cook curry paste briefly to develop aroma, then add 1 cup coconut milk, fish sauce, tomatoes, 1 cup pineapple, 1 tablespoon lime juice, and sugar. Stir to combine fully.
Add prawns and cook until they turn slightly pink and opaque. Add remainder of coconut milk, kaffir lime leaves, lime juice, pineapple, slivered chili peppers, and sauteed garlic and basil. Mix to coat all ingredients fully.
To serve, transfer to a hollowed out pineapple shell or serving dishes and serve with a side of steamed rice. Garnish with fresh basil leaves, if desired.

Dixie Crystals Insight

Ingredients can be purchased in any Asian market or in most ethnic sections of large super markets. If fresh kaffir leaves are not available, dried kaffier leaves can be purchased in the spice section.

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