👨‍🍳 Instructions

1. 1

   Heat the vegetable oil in a wok or large saucepan over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

   💡 Tip: Frying the curry paste releases its aromatic oils and deepens its flavor.
2. 2

   Pour in the coconut cream and stir until the oil separates slightly. Then, add the coconut milk and bring to a simmer.

   💡 Tip: Using both coconut cream and milk creates a richer, creamier curry.
3. 3

   Add the torn kaffir lime leaves and palm sugar. Stir until the sugar is dissolved. Season with fish sauce.

   💡 Tip: Adjust the fish sauce and sugar to achieve a balance of salty and sweet.
4. 4

   Add the pineapple chunks to the curry and simmer for 5 minutes, allowing them to soften and release their juices.

   💡 Tip: Don't overcook the pineapple, as it can become mushy.
5. 5

   Add the shrimp to the curry. Cook for 2-3 minutes, or until the shrimp turn pink and are just cooked through.

   💡 Tip: Shrimp cook very quickly; overcooking will make them tough.
6. 6

   Stir in the Thai basil leaves until they wilt. Remove from heat.

   💡 Tip: Adding basil at the end preserves its fresh aroma and vibrant color.
7. 7

   Ladle the curry into serving bowls. Garnish with thinly sliced red chilies.

   💡 Tip: Serve hot with steamed jasmine rice.