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Chino Latino Coconut Curry
Shrimp with Pineapple Sauce

RG

Ingredients

Pineapple Curry Sauce

  • 1 quart coconut milk
  • 2 cups crushed pineapple
  • 1 1/4 tablespoons red curry paste
  • 2 cups fish sauce
  • 1/3 cup granulated sugar

Coconut Curry Shrimp

  • 8 ounces Pineapple Curry Sauce
  • 14 peeled and deveined 21-25 count raw shrimp
  • 1 cup 1-inch diced pineapple
  • 1 cup 1-inch diced red bell pepper
  • 1/2 cup toasted coconut flakes
  • 2 tablespoons chopped cilantro
  • 3 cups steamed jasmine rice


Instructions

  1. Pineapple Curry Sauce: Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.
  2. Coconut Curry Shrimp: Combine sauce, shrimp, red pepper, and pineapple in a medium size sauté pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat.
  3. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!

Source: Chef Todd Bolton - Chino Latino - Minneapolis, Minnesota


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