INGREDIENTS
12 Large Shrimp (No Shells but Leave Tail)
1 1/2 Cups of Pineapple Chunks
1 1/2 Cups of Cherry Tomatoes
1/3 Cup of Dry Coconut (Toasted)
Coriander for Garnish

CURRY SAUCE
1 Can of Coconut Milk (Light)
1 Lemongrass Stalk
2 Fresh Red Chili (You can use 2 Teaspoon of Thai Chili Sauce)
1/4 Cup of Onion
3 Garlic Cloves
1 Ginger (Size of your finger – Minced)
1/2 Teaspoon of Shrimp Paste (or Fish Sauce)
3/4 Teaspoon of Turmeric
1/2 Teaspoon of Ground Coriander
3 Kaffir Lime Leaves
2 Tablespoon of Brown Sugar
1 Tablespoon of Tomato Paste
2 Tablespoon of Fish Sauce

DIRECTIONS
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.
Place all curry sauce ingredients – except the lime leaves – together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump. Remove from heat and cover with a lid to keep warm while you toast the coconut. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan. Turn the heat up to medium-high. Now “dry fry” the coconut, stirring the coconut continually until it turns golden-brown and is fragrant. Pour it into a small dish. Tip: Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it. Pour 1/2 the toasted coconut into the curry, stirring to incorporate. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you’d like it sweeter. Also, you can add more fresh chili or chili sauce if you’d like it spicier. To serve, pour curry into a serving bowl. Sprinkle the rest of the toasted coconut on top, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice