3 Tbsp vegetable oil
3 Tbsp red curry paste (storebought, or homemade)
2 Tbsp tamarind water*
1 Tbsp brown sugar
2 Tbsp fish sauce
2 cups coconut milk
4-5 kaffir lime leaves, torn, or 1 Tbsp lime zest
Salt, to taste
1 lb large shrimp, peeled and deveined
1/4 small pineapple (approx. 4 oz), peeled and finely chopped
1 red chile pepper, split (optional)
Heat the oil in a large pan over medium heat. Add the curry paste and sauté 3-4 minutes. Add the tamarind water, brown sugar, fish sauce, coconut milk and lime leaves. Bring to the boil, then reduce heat and simmer for 5 minutes. Check the seasoning, and add salt as necessary. Add the shrimp and simmer for 3-5 minutes, until cooked. Turn out onto a platter, garnish with the pineapple pieces and red chile pepper (if using). Serve over boiled rice.