INGREDIENTS
1 1/2 tbsp
oil
2 tbsp
Thai red curry paste (store-bought)
1/2 cup
coconut milk
1/2 cup
water
3
– 4 kaffir lime leaves, slightly bruised, optional
8 oz
shelled and deveined shrimp (tail-on)
1 cup
pineapple cubes
1/2 tbsp
fish sauce
1/2 tbsp
sugar/palm sugar
1
squirt of lime juice