Pineapple Curry with Shrimp and Mussels

  • 2 ½ cups unsweetened coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • ½ pound jumbo shrimp, peeled and deveined
  • 1 pound mussels, cleaned and beards removed
  • 6 ounces fresh pineapple, finely crushed or chopped
  • juice of one fresh squeezed lime
  • 2 red chilies, chopped
  • 1 tablespoon fresh chopped cilantro

In a large saucepan bring half the coconut milk to a boil and heat, stirring, until it separates.
Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a few moments. 

Stir in the rest of the coconut milk and bring back to a boil. Add the jumbo shrimp, mussels, pineapple and lime juice.

Reheat until boiling and then simmer for 3-5 minutes, until the shrimp are cooked and the mussels have opened. Remove any mussels that have not opened and discard. Serve garnished with chopped red chilies and cilantro. Makes 4-6 servings.

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Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526
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