Red Curry Shrimp - Kings Cookery

Ingredients

1 1/2 cups cooked rice, see recipe

1 tbsp olive oil

1/2 lb shrimp, uncooked, peeled and deveined

7 ounce cans coconut milk

1/2 tsp red curry paste, or to taste

1/2 tsp fresh lime juice

1 dash soy sauce, *see Note 2

8 ounce cans pineapple chunks in water, *see Note 1

salt, to taste

Directions

Start rice cooking according to instructions.

In an electric frying pan, ADD oil; HEAT to medium high, about 375°; SAUTE prepared shrimp until just pink; REMOVE from pan.

REDUCE heat to 250°; COMBINE coconut milk, curry paste, lime juice and soy sauce; ADD to pan; bring to BOIL, STIRRING constantly.

ADD pineapple and remaining juice to mixture; STIR to incorporate.

ADD shrimp; REDUCE heat to simmer; COOK uncovered for 15 minutes; salt if desired.

Serve shrimp over rice.

#1. Drain off half of liquid; use remainder. #2. May substitute fish sauce or Worcestershire sauce for soy sauce.

From Greenville News Supper Swap Girls column, 2/24/10

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 2487 Calories; 208g Fat (70.7% calories from fat); 27g Protein; 167g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 160mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Vegetable; 7 1/2 Fruit; 41 1/2 Fat.