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Chino Latino's Coconut Shrimp Curry
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| Author: | Todd Bolton
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The intense and distinctive flavors of Thai red curry and jasmine rice have made coconut shrimp curry a favorite among customers of Chino Latino. From Todd Bolton, Chino's Executive Sous Chef.
10 ounces pineapple curry sauce (see below)
6 ounces jumbo (U-12 size) shrimp, peeled and deveined
6 ounces fresh pineapple cut into 1 cubes
4 ounces red bell pepper diced into 1" pieces
1/2 ounce cilantro, chopped
1 ounce coconut flakes, toasted
4 c. jasmine rice
Pineapple Curry Sauce:
1 pint coconut milk
1 c. crushed fresh pineapple
3 T. red curry paste
1/4 c. fish sauce
1-1/3 T. sugar
"
To make sauce, combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. In a separate pan combine pineapple, red bell pepper, and shrimp. Add Pineapple Curry Sauce, cover, and simmer until shrimp is just done. Cook jasmine rice according to package instructions. Mound rice in a large serving bowl and pour shrimp with sauce over top. Garnish with chopped cilantro and toasted coconut flakes. Recipe will easily serve 23 people.
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