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Shrimp and Pineapple Curry

Created by ellie on April 13, 2025

10 macadamia nuts
3/4 pound shallots, halved (this is about 6 shallots)
4 stalks lemongrass (about 5 inches long), trimmed and sliced
3 fresno chiles, stemmed, halved and seeded (original recipe mentioned red holland chiles)
1 piece ginger (4 inches), peeled and chopped
1 piece turmeric (4 inches), peeled and chopped (or 1 teaspoon dried turmeric)

1 pineapple, peeled, cored and cut lengthwise into 8 wedges and then sliced crosswise
Salt
1 1/2 pounds shrimp (medium with head on, antennae removed)
1 1/2 tablespoons sugar
Leaves from lemon basil, or any other basil
Cooked rice

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.