Gaeng Khoa Sapparot (Shrimp and Pineapple in Red Curry)

• 1 cup, 2-23 teaspoons, 78 pinches Coconut Milk
• 2 Tablespoons Red Curry Paste
• 20 whole Medium Whit Or Tiger Shrimp, Peeled And Deveined
• 1/2 cups Water
• 1 Tablespoon Fish Sauce
• 1/2 Tablespoons Palm Sugar
• 1/2 cups Pineapple Cut Into Bite-Sized Pieces
• 6 leaves Kaffir Lime Leaves, Sliced Thin

1. 1.
2. Bring half the coconut milk to a boil in a wok.
3. Add curry paste and stir all the time until you see oil come up on the surface.
4. 2.
5. Add shrimp and cook until shrimp turn pink.
6. 3.
7. Add remaining coconut milk, water, fish sauce, sugar and pineapple, simmer for 5 minutes.
8. 4.
9. Add kaffir lime leaves and turn off the heat.

coconut milk, red curry, medium whit or tiger shrimp, water, fish sauce, sugar, pineapple, lime

Taken from tastykitchen.com/recipes/main-courses/gaeng-khoa-sapparot-shrimp-and-pineapple-in-red-curry/ (may not work)