Womens Shaved Genials

curry shrimp and pineapple

This curry shrimp is just the right dish to warm our winter evenings much by its fragrance as its colors. This dish is spicy, fragrant but not identified. I went with just a bowl of white rice.

for 4 people:

chop 1 tablespoon oil

1 / 2 pineapple, peeled

3 small tomatoes or 250 grams of canned tomato pulp

500 gr prawns thawed "black tiger"

1 tablespoon sugar

coriander 165 ml coconut milk lime

paste Curry:

2 sticks of lemon grass cut into pieces 3 shallots Asian

chopped 1 clove garlic

1 teaspoon ground turmeric 6

macadamia

Mix all ingredients for curry paste, adding 2-3 tbsp of water to a thick paste. (note the turmeric stain)

In a skillet, heat one tbsp oil, add the paste and cook over low heat 4 / 5 minutes . Add the chopped pineapple, cook 2 / 3 minutes. Add 250 ml of water, sugar and a pinch of salt. Bring to a boil and reduce heat to simmer 3-5 minutes until the pineapple is tender. Add coconut milk and tomato pulp and shrimp (keep only the tail, remove the head) cook over low heat 7 / 10 minutes to cook shrimp, do not boil to prevent the coconut milk not be separated in the sauce. Add the cilantro a bit of lime juice, check seasoning.

Serve with a bowl of rice, cilantro and lime.