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Ingredientes
- 1 Tbsp. kratiem, (garlic) finely minced
- 2 Tbsp. red curry paste
- 2 Tbsp. minced tomato
- 2 c. coconut lowfat milk
- 1 c. pineapple, (cubed or possibly pulped)
- 4 Tbsp. fish sauce
- 2 tsp palm sugar
- 1 tsp lime juice
- 16 x prawns about 3" long
- 3 x bai makrut (lime leaves), sliced
- 1 Tbsp. lime zest, minced
- 1 Tbsp. prik ki nu daeng (red birdseye chilies), slivered
- 15 x bai kaprao, (holy basil leaves)
Direcciones
- The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration which I an attractive complement to the shrimp.
- If you want to be a little fancy you can serve it in pineapple skin bowls.
- method
- Peel, devein, and behead the shrimp, leaving only the small tail shells on.
- Drop two tomatoes into boiling water for about a minute, then remove to cool water, peel, quarter, throw away the seed pulp, and chop the flesh. You want 2 Tbsp. of minced tomatoes.
- In a little oil in a medium warm wok, briefly saute/fry the garlic and basil, removing it and reserving it when the aroma is fully developed.
- Cook the curry paste briefly to develop the aroma, then add in half the coconut lowfat milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully. Add in the prawns and cook till they turn slightly pink and opaque.
- Add in the remainder of the coconut lowfat milk, the lime leaves and slivered chili, at the same time returning the sauteed garlic and basil to the pan.
- Transfer to a serving dish and serve with steamed jasmine rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 42 | 48% |
| Total Fat 4.97g | 6% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 996mg | 42% |
| Potassium 193mg | 6% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.88g | 3% |
| Protein 4.67g | 7% |
