All I have to say is, thank goodness for coconut milk! The curry I made for dinner last night was fantastic, and I'll be sure to take a picture next time I make it (which will be soon!). Once you have all your ingredients prepped, which could be done ahead, this comes together very quickly. Serves 2-3.
1 Tbsp canola oil
2 Tbsp. Thai red curry paste
1 14 oz. can light coconut milk OR 2/3 cup regular coconut milk + water to make 14 oz.
1/2 cup chicken or vegetable stock (homemade or low-sodium)
2 Tbsp. fish sauce
1 Tbsp. brown sugar
1/2 cup pineapple chunks (fresh or frozen)
1 red bell pepper, cut in strips
1 shallot, thinly sliced
2 small ripe heirloom tomatoes, cored & cut in chunks
1 large carrot, peeled & thinly sliced
1 lb. shrimp, peeled & de-veined
1/2 cup fresh Thai basil leaves
Steamed jasmine rice to serve
Heat oil in large skillet over medium-high heat. Add curry paste and shallots and stir; cook until paste is fragrant and shallots soften, about 2 minutes. Add coconut milk and bring to a simmer, stirring to blend. Add chicken stock, then pineapple & vegetables. Simmer until vegetables are almost tender, then add shrimp. Cook until shrimp are opaque. Add fish sauce, sugar, and basil, and cook until basil just begins to wilt. Serve over warm jasmine rice.
To really make the meal, serve with Thai iced tea with coconut milk or an off-dry Riesling.