Shrimp and Pineapple Curry
"Recipe source: Saveur (april/2007)."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (1808.3 g)
- Calories 4209.9
- Total Fat - 336.6 g
- Saturated Fat - 295.5 g
- Cholesterol - 214.2 mg
- Sodium - 1216.1 mg
- Total Carbohydrate - 304.3 g
- Dietary Fiber - 110.6 g
- Sugars - 84.7 g
- Protein - 65.7 g
- Calcium - 398.3 mg
- Iron - 33.4 mg
- Vitamin C - 193.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
In a blender add the first 6 ingredients (nuts - turmeric) plus 3/4 cup water and puree to a smooth paste.
Step 2
In a pot over high heat bring 3 cups of water to a boil and then add the paste (from blender), stir well and then reduce heat to medium and simmer for 2 minutes.
Step 3
Stir in pineapple and season with salt and continue to simmer, stirring occasionally for 15 minutes or until it is thickened and pineapple is fork tender.
Step 4
Stir in shrimp and simmer for 5 minutes longer or until shrimp is cooked through.
Step 5
Stir in sugar and season with salt to taste.
Step 6
Transfer to serving dish and top with basil leaves.
Step 7
Serve over cooked jasmine rice.
Tips
No special items needed.
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