Chino Latino Coconut Curry
Shrimp with Pineapple Sauce

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

Pineapple Curry Sauce

1. Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.

Coconut Curry Shrimp

1. 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.
2. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!

Attribution

Chef Todd Bolton - Chino Latino - Minneapolis, Minnesota