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This is a recipe inspired by something I saw in a cooking magazine and has become one of our favorite dishes to serve dinner guests (with Chicken Pad Thai as a first course). The soup/sauce is what packs the spicy punch so if you don’t want as much heat, just spoon the solids over your rice without the ladle full of sauce.


  • 1 can regular or reduced fat coconut milk (14 oz.), divided
  • 1 ½ Tbsp red curry paste
  • 1 cup reduced sodium chicken broth
  • 2 Tbsp fish sauce
  • 1 ½ Tbsp packed brown sugar
  • Approx 2 cups fresh or canned pineapple chunks
  • 1 lb medium shrimp (shelled and devained)
  • ½ cup coarsely chopped fresh basil
  • 3 cups cooked jasmine rice


  • Heat ½ cup coconut milk in a large skillet over medium high heat, stirring frequently, for 3-4 minutes or until reduced by half.
  • Stir in curry continue pressing and stirring until well incorporated for 2 minutes.
  • Whisk in remaining coconut milk, broth, fish sauce and brown sugar.
  • Stir in pineapple chunks and bring mixture to a gentle boil.
  • Add shrimp and cook 1-2 minutes or until pink. Remove from heat and stir in basil.
  • Serve over rice

Categories: Asian  Soup 
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