Summer Time: Pineapple Curry with Jumbo Shrimp

The Master Chef, Wish Willy has concocted a semi-spicy seafood dish to go along with the summer heat. This pineapple curry and shrimp recipe can be tasted at Wish Willy’s alfresco eatery on Caye Caulker near the famous “Split”.
Ingredients:

2 cups coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp granulated sugar
8 oz King Shrimp or large and de-veined shelled
6 oz fresh pineapple, finely crushed or chopped
Kaffir lime leaves or lime leaf
2 red chilies, chopped to garnish, coriander leaves to garnish.

Method

1. In a large saucepan, bring ˝ the coconut milk to a boil and heat, stirring until it separates.
2. Add the red curry paste and cook until fragrant, add the fish sauce and sugar and continue to cook for a few moments.
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king shrimp, pineapple and kaffir lime leaves.
4. Re heat until boiling and then simmer for 2-5 minutes until the shrimp are cook. Serve garnished with chopped red chilies and coriander leaves. Yum.
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Wendy Auxillou
Auxillou Beach Suites
Caye Caulker, Belize
www.auxilloubeachsuites.com