Pineapple Red Curry with Shrimp – Thai and True

Ingredients

• 1 cup of Chunk Pineapple Chunk (fresh or can and squeeze to remove pineapple juice out so that the pineapple can absorb curry soup better)
• 150 gram of Shrimp
• ½ cup of Thai Basil leaf
• 3 Mini Peppers (cut)
• 5 Cherry Tomatoes (cut half)
• 1-2 tablespoon of Thai & True Red Curry Paste (or to taste)
• 1-2 cups of Coconut milk
• ½ cup of water (optional)
• 2 tbsp of Fish sauce (or to taste)