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

15 comments

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

SERVES4

WHY THIS RECIPE WORKS

Like most Thai food, Thai curries embrace a delicate balance of tastes, textures, temperatures, and colors that come together to create a harmonious whole. Thai curries almost always contain coconut milk and tilt the spice balance towards f...

This is a members' feature.