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.
- 1.25 lbs shrimp. Peeled, deveined, etc..
- 2 Tbsp lemon juice
- 2 tsp coriander
- 1 tbsp cumin
- 1 tbsp salt
- 1/2 tsp turmeric
- 1 tbsp cayenne pepper
- 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
- 2 onions (med-small)
- 3 stalks of celery
- 4 cloves of garlic or a heaping tbsp of pre-minced garlic
- 1 tbsp ground ginger
- 1 tbsp black pepper
- 1 tbsp salt
- 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.
- Take the liquid from the shrimp bowl and put it in the pot with the onion and tomato mix
- Cook on high for 3 hours or low for 6.
4: Final Prep, 30 minutes before eating
- 1 bell pepper, sliced / diced.
- 2-3 chile peppers, sliced.
- 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!
