Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Meat | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175 grams pineapple pieces
- 2 tablespoons Thai red curry paste
- ½ cup coconut milk
- 8 oz shrimp , or whatever meat desired
- ½ tablespoons palm sugar
- ½ tablespoons fish sauce
- 1½ tablespoons ripe tamarind
Directions
Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
Put the sliced pineapple in the curry and wait until it is soft.
Bring to a boil over high heat, then add the shrimp.
Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor.