Earlier this week I tested out a recipe with pineapple, for the street food festival at ChoLon Denver on August 22 where I am going to present two dishes for the guests (click here to buy tickets for the event). I bought a big pineapple and have the leftover. Whenever I have some leftover pineapple, I’d make pineapple fried rice, or shrimp and pineapple curry. There are two versions of shrimp and pineapple curries I like. One is the Nyonya version (click here for the recipe) and the other one is Thai shrimp and pineapple curry. Both of them are utterly scrumptious and appetizing. The pineapple adds a nice, sweet tang to the overall curry, and the shrimp and coconut milk basically complete the dish. I can eat two full servings of steamed white rice with this dish. What I love about this Thai shrimp and pineapple curry is that I can just use store-bought red curry paste, so there...
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