Pineapple Curry with Shrimp and Mussels

Ingredients: (Serves 4-6) Print RecipePrint

2 ½ cups Aroy D Brand coconut milk
2 tbsp Aroy D Brand yellow curry paste
1 tbsp Cock Brand fish sauce
½ tsp salt
1 tsp sugar
1 pound jumbo shrimp, shelled, tails left intact and deveined
8 ounces cherry tomatoes
Juice of ½ limes, to serve
2 Coconut Tree Brand frozen red chillies, cut into strips, and cilantro leaves, to garnish


  1. Put half the coconut milk into a pan or wok and bring to a boil.
  2. Add the yellow curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.
  3. Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.
  4. Add the shrimp and cherry tomatoes. Simmer very gently for about 5 minutes until the shrimp are pink and tender.
  5. Serve sprinkled with lime juice and garnished with chillies and cilantro.

Tips and Recommendations:

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