THAI SHRIMP & PINEAPPLE RED CURRY      Servings:

1 1/2 lbs.    shrimp, shelled and deveined
3   c.        coconut milk             1/4 c.    thick coconut cream
3-4 T.        red curry paste          1 1/2 T.  fish sauce
1   fresh pineapple, peeled and cored, cut into 1/2 inch chunks
2             Kaffir lime leaves, crumbled
1/3 c.        dried rinsed shrimp      1 1/2 T.  sugar

    Put thick coconut cream in pan, stir in curry paste.  Cook until very
bubbly.  Add pineapple, and cook 3 minutes.  Add 2 c. coconut milk and dried
shrimp, cook gently 4 minutes.  Add shrimp, fish sauce, sugar and kaffir
leaves.  Bring to a boil, add rest of coconut milk.  Bring to a boil, reduce
heat, and gently simmer 2 minutes.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School