1 1/2 tablespoons oil
2 tablespoons Penang curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes ( I used canned pineapple cubes or rings drained – cut into into cubes)
1/2 tablespoon fish sauce
1/2 tablespoon jaggery/palm sugar
A squirt of lime juice

Method:

Heat up a wok with the cooking oil. Add the curry paste and stir fry till the raw smells dissipates.                                                                                                                                              Once the paste is a pale brown, add the coconut milk and the water and let it come to a boil Next add the shrimp and the cubed pineapple. Let the curry come to a a low boil and let it simmer for about 3 minutes.                                                                                                       Add the fish sauce, sugar, and lime juice,mix well. Take it off the heat and serve with hot steamed white rice.

Absolutely delicious.