Coconut pineapple shrimp curry

There’s a little Thai place up the street and they make this great pineapple coconut shrimp curry. It took 5 tries but I finally got it duplicated using a variety of recipes. The recipe defies the manly cooking technique of dumping everything into a crock pot for 6 hours but it turns out well anyway. There’s 4 main parts: The shrimp, onions, the crock pottery and the final prep.

1: The Shrimp.

  1. 1.25 lbs shrimp. Peeled, deveined, etc..
  2. 2 Tbsp lemon juice
  3. 2 tsp coriander
  4. 1 tbsp cumin
  5. 1 tbsp salt
  6. 1/2 tsp turmeric
  7. 1 tbsp cayenne pepper
  8. 1 can pineapple chunks with juice.

Mix it all into a bowl and let it marinade overnight. I would recommend larger shrimps than shown, they shrink up pretty good when they cook.

2: The onions

  1. 2 onions (med-small)
  2. 3 stalks of celery
  3. 4 cloves of garlic or a heaping tbsp of pre-minced garlic
  4. 1 tbsp ground ginger
  5. 1 tbsp black pepper
  6. 1 tbsp salt
  7. 1 14.5 oz can of diced tomatoes

Fine dice the onions and celery and sautee until soft in a skillet. Then add the ginger, garlic, salt and pepper and can of diced tomatoes. Bring to a boil and stick in the fridge with the shrimp.


3: Crockpottery, the next morning.

  1. Take the liquid from the shrimp bowl and put it in the pot with the onion and tomato mix
  2. Cook on high for 3 hours or low for 6.

4: Final Prep, 30 minutes before eating

  1. 1 bell pepper, sliced / diced.
  2. 2-3 chile peppers, sliced.
  3. 1 14 oz can of coconut milk

Add all these to the pot and cook on high for the last 30 minutes.Next get some butter in a skillet and cook the shrimps and pineapple. It only takes a few minutes, cook until the shrimps get pink and shrink. Add to pot.

Let it cook that last 15-20 minutes on high. Now I like my curry a little bit thick so if your sauce is a bit too thin add a tbsp of corn starch to thicken and mix it in well. Serve over rice or eat it right out of the pot!







Author: admin