• 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

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

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.