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Ingredients
Curry Paste
1/3 cup red chilies
1 cup lemon grass, chopped
¼ cup galangal
1 ½ cup garlic, chopped
1 ½ cup onions, chopped
½ tablespoon shrimp paste
½ cup olive oil
¼ tablespoons coriander seeds, toasted
Sauce
2 cups curry paste
four 10 ounce cans coconut milk
½ cup palm sugar
1/3 cup fish sauce
Shrimp
100 shrimp (26-30 shrimp per pound)
1 tablespoon olive oil
10 tablespoons fresh pineapple (1 tablespoon per person)
40 ounces cooked Jasmine rice
10 julienned kaffir lime leaves to garnish
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Method
Curry Paste: Purée all ingredients in a blender and pour into a shallow saucepan. Simmer until thick and aromatic. Be careful not to burn.
Sauce: Combine all ingredients over low heat in a medium saucepan. Simmer for 45 minutes. Reserve.
Shrimp: Peel and devein shrimp. Chop pineapple into ½ inch cubes. Heat 1 tablespoon olive oil in a saucepan. Sauté the shrimp over medium heat until they are almost pink. Quickly add the sauce and the pineapple cubes. Cook for about 5 minutes. Place 4 ounces of Jasmine rice in the center of each plate. Pour shrimp curry (approximately 10 shrimp per person) over rice. Garnish with julienned kaffir lime leaves.
Serves 10 |
