Curried Shrimp and Pineapple

Name: Curried Shrimp and Pineapple
Yield: Serves 4-6
Cuisine: Asia
Ingredients: a handful of cilantro leaves; 10 shallots, peeled and finely chopped; 1 stem of lemongrass, chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 1 fresh red chile, finely chopped; a little ghee or vegetable oil, for frying; 1 small ripe pineapple, peeled, cored, and cut into cubes; 1 fresh green chile, finely chopped; 14 fl oz/400 ml canned coconut milk; 14 oz/400 g cooked shelled shrimp; a dash of fish sauce; 10 blanched almonds, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

These two ingredients go so well together. This is not a particularly hot dish, so may appeal to those a little wary of curries. If you cannot get fresh pineapple, canned will do just as well, but drain it thoroughly.

Ingredients

14 oz/400 g cooked shelled shrimp
1 fresh red chile, finely chopped

Asia
Fish course
Pescatarian
Gluten-free

Method

Put the chiles, shallots, almonds, lemongrass, and ginger into a food processor and whiz to a paste.

Heat some ghee in a skillet or wok and cook the paste for a minute or so, then add the coconut milk and simmer for about 5 minutes.

Add the pineapple and simmer for another 5 minutes, then add the shrimp to heat through. Add a little fish sauce to season and heat for a couple of