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Red Curry: Shrimp, Pineapple, Tomatoes: Recipe (How to Make) || KIN EATS

Hungry for more? Savor tasty KIN EATS videos & recipes here: http://bit.ly/KinEats. See the full recipe by clicking on "Show more" below! Cooking is such a creative process and it's always fun to branch out and try new ingredients. If you're not too familiar with coconut milk and curry...you should be! This recipe from Jess Dang really is a must try! It's sweet and spicy...warm and comforting...and it couldn't be easier to make. Enjoy! Red Curry with Shrimp, Pineapple, and Cherry Tomatoes Serves 4 as an entr?e Ingredients 1 lb. frozen shrimp (with tails on is fine) ? tsp. kosher salt 1 14 to 16 oz. can of coconut milk 2 to 3 tbs. red curry paste 4 pineapple wedges ? pint of cherry / grape tomatoes 1.5 cups of chicken broth 2 tbs. fish sauce 1 tbs. brown sugar 2 limes Rinse shrimp and defrost in a large bowl of room temperature water; When shrimp are defrosted, dry them with paper towels and season with some kosher salt Prep vegetables and fruit: chop pineapple wedges into cubes, slice tomatoes in half, halve 1 lime and segment the other. Heat a 3 quart Dutch oven over medium-high heat. Pour in ? can of coconut milk and whisk in 2 tbs. of red curry paste. Let mixture bubble and simmer for about 1 minute Add in shrimp. Cook shrimp for about 2 minutes and then add pineapple, tomatoes, broth, fish sauce, and brown sugar Cover and bring to a boil and then turn off heat. Add ? tbs. of fresh lime juice Season to taste -- if it needs more savoriness, add fish sauce; more sweetness, then brown sugar; more acid, then lime juice Serve hot and garnish lime segments
Length: 02:29

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