Chino Latino Coconut Curry
Shrimp with Pineapple Sauce
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
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.
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.
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