Red Curry Shrimp with Pineapple

• 1 1/2 Cups unsweetened coconut milk
• 2 tablespoons gaeng kua curry paste or red curry paste
• 1/2 cup water
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 cup drained canned pineapple chunks or crushed pineapple or bite-sized chunks fresh pineapple
• 6 wild lime leaves, quartered (optional)
• 3/4 pound large shrimp
• 1/3 cup fresh Asian or Italian basil leaves, plus basil sprigs for garnish

1. In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.
2. Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.
3. Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.
4. Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
5. Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.

unsweetened coconut milk, gaeng kua curry, water, fish sauce, sugar, pineapple, lime, shrimp, fresh asian

Taken from www.cookstr.com/recipes/red-curry-shrimp-with-pineapple (may not work)