Cooking Instructions
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Step 1
Heat
Coconut Oil (2 Tbsp)
over medium-high heat in a wok.
Step 2
Add
Thai Red Curry Paste (3 Tbsp)
, then sauté till fragrant (about 1 minute).
Step 3
Add
GOYA® Coconut Milk (1 can)
and
Water (1 1/2 cups)
. Allow this mixture to come to a boil, then reduce the heat to low. Allow the curry to simmer, stirring occasionally.
Step 4
Turn the heat back up to medium-high, then add
Large Shrimp (1 lb)
and
Canned Diced Pineapple (1 cup)
.
Step 5
Add
Red Chili Peppers (2)
and continue to stir until the shrimp is cooked.
Step 6
Add
Fish Sauce (1/2 Tbsp)
, 1 tsp of
Lime Juice (1)
,
Kaffir Lime Leaves (2)
, and
Granulated Sugar (2 Tbsp)
.
Step 7
Stir to combine all ingredients, then transfer to a serving dish. Garnish with
Fresh Cilantro (to taste)
, then serve with
White Rice (to taste)
. Enjoy!
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