👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Frying the curry paste helps to release its aromatic oils and deepen the flavor.
2. 2

   Pour in about half of the coconut milk and stir well, scraping the bottom of the pot. Bring to a simmer and cook for about 5 minutes, or until the oil starts to separate from the coconut milk.

   💡 Proffstips: This process, known as 'cracking' the coconut milk, intensifies the curry's flavor.
3. 3

   Add the pineapple chunks and kaffir lime leaves to the pot. Stir and cook for another 2-3 minutes.

   💡 Proffstips: Adding pineapple early allows its sweetness to meld with the curry base.
4. 4

   Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir to combine and bring the curry to a gentle simmer.

   💡 Proffstips: Adjust seasoning with fish sauce and palm sugar to achieve a balance of salty and sweet.
5. 5

   Add the shrimp to the simmering curry. Cook for 2-3 minutes, or until the shrimp turn pink and are just cooked through. Do not overcook the shrimp.

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

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

   💡 Proffstips: Adding basil at the end preserves its fresh aroma and flavor.
7. 7

   Serve hot, garnished with sliced red chilies. This curry is traditionally served with steamed jasmine rice.

   💡 Proffstips: A squeeze of lime juice just before serving can add an extra layer of brightness.