Recipe serves: 4

Red curry seafood and pineapple

560 ml coconut milk (Mae Ploy)
2 Tbsp red curry paste (Mae Ploy)
2 Tbsp palm sugar (or coconut sugar)
1 Tbsp fish sauce (optional)
5 Tbsp pineapple juice
1 lbs Tilapia fillet, large bite size pieces
12 each mussels
¾ cup green peas
¾ cup pineapples chunks
12 each large shrimps
¾ cup basil leaves

Preparation steps:
  1. In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste. Mix well until all curry is blended with the coconut milk.
  2. Add palm sugar, fish sauce, pineapple juice and the rest of the coconut milk and bring to simmer. The red curry sauce may be prepared a head of time.

    About 10 minutes before meal time
  3. Bring the curry sauce to simmer and add the fish, mussels, green peas and pineapples.

    About 5 minutes before meal time
  4. Add shrimps continue to simmer. The seafood is ready when the black mussels open and the shrimps turn pink.

    About 1 minute before meal time
  5. Adjust flavors, i.e. add pineapple juice.
  6. Add the the basil leaves.
Serving: With steamed rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or mix its content. The Cream of
    coconut is the thicker milk at
    the top of the can.
  • Tilapia fish is also known as
    St. Peters fish, or Amnon (Musht)
    in israel.

  • Substitute Tilapia fillet with Cat fish fillet.

Related recipe:
  1. steamed rice