You all might remember me sharing one of my favorite cooking formulas not too long ago on how to Thai curry. If you haven’t tried it out yet, I think I’ve got just the thing to convince you. Last month, I flew down to sunny SoCal to shoot some food videos with the fabulous folks at KinCommunity a YouTube channel producing beautiful programming for women (for a behind the scenes look at our shoot, check out this previous blog post). When I was coming up with my list of recipes, I knew I had to include a curry recipe in there. They hadn’t featured one yet on the channel, and it was time the world saw just how simple and no-fuss pulling together a curry could be. There were so many ingredient options but it didn’t take me long to land on one of my favorite (and also more exotic) combinations: shrimp, pineapple, and red cherry tomatoes. Below is the finished video. Pretty gorg, eh? I know it won’t be long before you pick up some coconut milk, curry paste, and fish sauce*. Now go on and get currying.

*Fish sauce is a pantry essential in Southeast Asian cooking. It can be found in the Asian section of grocery stores. If you don’t have a store with good ethnic offerings near you, there’s always Amazon.

Share, like, comment (I’m hoping to get invited down again. Santa Monica is not a bad workplace!)

Thai Red Curry Shrimp with Pineapples and Cherry Tomatoes

{Serves 4}

 Ingredients:

• 1 lb. frozen shrimp (with tails on is fine)
• ½ tsp. kosher salt
• 1 14 to 16 oz. can of coconut milk
• 2 to 3 tbs. red curry paste
• 4 pineapple wedges
• ½ pint of cherry / grape tomatoes
• 1.5 cups of chicken broth
• 2 tbs. fish sauce
• 1 tbs. brown sugar
• 2 limes