Fresh shrimp, sweet pineapple and creamy coconut join together with spicy red curry to form a unique and delicious combination.
In a large skillet or wok, add the coconut oil and heat until shimmering; add the curry paste and sauté until fragrant, 1 minute (sautéing the paste blooms the flavors of the spices). Add the coconut milk and stir to combine, add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.
Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine.
Transfer curry to a warm serving bowl and top with torn basil. Serve with rice.
