Gaeng Khoa Sapparot Shrimp and Pineapple in Red Curry

Ingredients

• 1 cup, 2-⅔ teaspoons, ⅞ pinches Coconut Milk
• 2 Tablespoons Red Curry Paste
• 20 whole Medium Whit Or Tiger Shrimp, Peeled And Deveined
• ½ cups Water
• 1 Tablespoon Fish Sauce
• ½ Tablespoons Palm Sugar
• ½ cups Pineapple Cut Into Bite-Sized Pieces
• 6 leaves Kaffir Lime Leaves, Sliced Thin

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