Thai Red Curry with Shrimp, Pineapple, and Peanuts

Name: Thai Red Curry with Shrimp, Pineapple, and Peanuts
Yield: Serves 4
Cuisine: Asia, Asian, Thai
Ingredients: 2 , (14-ounce) cans coconut milk (unsweetened), not shaken; 1/2 cup, red curry paste, or 2 tablespoons store-bought red curry paste; 2 tablespoons, fish sauce; 2 tablespoons, brown sugar; 1 1/2 pounds, medium shrimp, shelled (40 to 50 per pound); , Table salt; 3 cups, fresh or canned diced pineapples (preferably 1-inch cubes); 4 ounces, snow peas, trimmed; 1 , medium red bell pepper, stemmed, seeded, and cut into thin strips; 1 , large chile (hot), stemmed, seeded, and quartered lengthwise (optional); 1 tablespoon, lime juice from 1 lime; 1/2 cup, fresh basil leaves; 1/2 cup, fresh mint leaves; 1/2 cup, dry-roasted peanuts (unsalted), chopped coarse

Main Courses
Asia
Asian
Thai
Fruits & Vegetables
Fish & Seafood
Fruit

Our kaeng phet, Thai red curry, uses our own recipe for nam prik kaeng phet, red curry paste.

SERVES 4

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