We went out to dinner and had this fantabulous dish.  Each couple at the table ordered a large and a small dish, and this was by far our favorite of them all.  We could have ate it all by ourselves.  Brian doesn’t like coconut, but he liked this…just in case you aren’t a coconut fan.

I found the recipe online from the restaurant’s sous chef, but when I made it it didn’t have the impact as the one in the restaurant.  Figures.  First I used LITE coconut milk and that didn’t work.  It wasn’t creamy enough…so don’t try to be healthier here. 😉  Then it wasn’t spicy enough with his suggestion for curry, so I added another Tbsp of red curry paste, plus a few other adjustments.

If made right, it is spicy.  Have alternative cuisine for the small children.  You wouldn’t want to share this with them anyways. 😉  Our kids did not like it, so next time I think I’ll do something different for them.  I don’t like cooking two meals EVER, but sometimes we want adult food that kids don’t tolerate well.  Those times…I make an exception.

Pineapple curry sauce (see below)
1 bag jumbo shrimp, peeled and deveined
6 ounces fresh pineapple cut into 1 cubes (or canned if you have it)
1 red bell pepper diced into 1″ pieces
1/8 cup cilantro, chopped
4 c. jasmine rice

Pineapple Curry Sauce:
1 pint/can coconut milk (not lite – it isn’t creamy enough)
1 c. crushed pineapple (fresh, if possible…I used canned)
4T. red curry paste
1/4 c. fish sauce
2T. sugar
1 tsp salt

Cook jasmine rice according to package instructions.

To make sauce, combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Then add the pineapple chunks, red bell pepper, and shrimp.  Cover, and simmer until shrimp is just done.  Mound rice in a large serving bowl and pour shrimp with sauce over top. Garnish with chopped cilantro. Recipe will serve 3-4 people.