Thai Red Curry with Shrimp, Pineapple, and Peanuts

Name: Thai Red Curry with Shrimp, Pineapple, and Peanuts
Cuisine: Asia, Asian, Thai
Ingredients: 1/2 ounce dried, Thai chiles, wiped clean, stemmed, seeded, and torn in half (about ½ cup); 6 , jalapeño chiles, stemmed, seeded, and chopped coarse (about ¾ cup); 3–4 stalks, lemongrass, trimmed to bottom 6 inches and minced (about ½ cup); 3 tablespoons, minced fresh ginger; 1 , shallot, chopped coarse (about 3 tablespoons); 20 , garlic cloves, minced (about ⅓ cup); 2 tablespoons, minced cilantro stems; 2 tablespoons, ground coriander; 2 tablespoons peanut or, vegetable oil; 4 teaspoons, grated lime zest (2 limes); 2 teaspoons, ground cumin; 1 teaspoon, table salt; 1/2 teaspoon, black pepper; 1/2 teaspoon anchovy or, shrimp paste (optional); 2 , (14-ounce) cans coconut milk, not shaken, divided; 1/2 cup, recipe; 2 tablespoons, fish sauce; 2 tablespoons, brown sugar; 1 1/2 pounds, medium shrimp, shelled (41 to 50 per pound); 1/2 teaspoon, table salt; 3 cups, fresh or canned diced pineapples (preferably 1-inch chunks); 4 ounces, snow peas, trimmed; 1 , medium red bell pepper, stemmed, seeded, and cut into thin strips; 1 , jalapeño chile, stemmed, seeded, and quartered lengthwise (optional); 1 tablespoon, lime juice; 1/2 cup, fresh basil leaves; 1/2 cup, fresh mint leaves; 1/2 cup, dry-roasted peanuts, 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

TIME 1½ hours

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