I was craving for something spicy for dinner tonight. I checked out one of my old recipe books and saw something that was enticing - Pineapple Shrimp Curry with Red Chilies. As I was reading the recipe, i thought it was a little boring so I added a little twist to it and the outcome was outstanding!
INGREDIENTS:
1 lb Jumbo shrimps shelled
1 cup mango chunks (frozen or fresh if in season)
4 cups coconut milk
4 tbs yellow curry powder
6 cloves garlic crushed and chopped
1/4 cup honey
2 tbs lemongrass sauce
2 jalapeno peppers chopped
4 tbs fish sauce
2 tsp butter
In a medium pot, heat butter, add garlic and brown. Add 2 cups of the coconut milk and boil for about 5 minutes. Add the curry and stir until completely dissolved. Add the other 2 cups of coconut oil, mango, lemongrass sauce, fish sauce and honey. Stir and bring to a boil. Lower heat after it started boiling and then simmer for about 10 minutes. Add shrimp and jalapeno peppers and cook for another 5 minutes. Serve with steam rice and enjoy!
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