Ingredients
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
Directions
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