Thai Red Curry with Shrimp, Pineapple and Peanuts - ATK

By norsegal8

Fiery red curry paste is delectable with shrimp, sweet pineapple, and peanuts. Red peppers and snow peas add some crunch and bright color to this classic combination. If desired, try cashews instead of peanuts. For a more authentic appearance, leave the shells on the shrimp tails.

Ingredients

• 2 (14-ounce) cans coconut milk (unsweetened), not shaken
• 1/2 cup red curry paste (see related recipe), or 2 tablespoons store-bought red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 1/2 pounds medium shrimp, shelled (40 to 50 per pound)
• Table salt
• 3 cups fresh or canned diced pineapples (preferably 1-inch cubes)
• 4 ounces snow peas, trimmed
• 1 medium red bell pepper, stemmed, seeded, and cut into thin strips
• 1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
• 1 tablespoon lime juice from 1 lime
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 1/2 cup dry-roasted peanuts (unsalted), chopped coarse

Preparation

Step 1

1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.

2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the shrimp with salt and add the shrimp and pineapple to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Bring back to a brisk simmer over medium heat. Cook until the shrimp is almost done, about 4 minutes. Stir in the snow peas, bell pepper, and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Garnish with the peanuts and serve immediately.