2 c jasmine rice
3 1/2 c water (or whatever rice package instructions call for)
2 1/2 c coconut milk, stirred well
4 tbsp red curry paste
2 tbsp fish sauce
1 tbsp sugar
1 tsp red chili flakes
1/2 tsp dried coriander
8 oz cleaned and de-veined jumbo shrimp
6 oz pineapple, chopped
2 bay leaves
Rinse rice with running water until it changes from cloudy to clear. Prepare rice with water as package instructions suggest either in rice cooker or on the stove-top. Begin cooking the rice at least 15 min prior to starting the shrimp as the rice will take longer to cook.
In a large sauté pan, bring 1 1/4 c coconut milk to a boil. Heat while stirring until separation occurs.
Add in red curry paste and cook until the aromatic smell is noticeable. Add fish sauce, sugar, chili flakes and coriander, cook 1-2 more minutes.
Stir in the remaining coconut milk and bring back to a boil. Add the shrimp, pineapple and bay leaves. Bring back to a boil then reduce the heat to simmer for 5-7 minutes, or until the shrimp are fully cooked.
Serve shrimp over rice. Serves 4-6