SHRIMP AND PINEAPPLE WITH RICE NOODLES ENJOY DAN:

        THAI SHRIMP PINEAPPLE CURRY WITH RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

8 (8 Oz) package rice noodles

2 tablespoon grape-seed oil

2 tablespoon red curry paste

1-pound shrimp, peeled and deveined

1 onion, vertically sliced

1 stalk lemongrass, cut into 4-inch pieces and smashed

1 (19 Oz) can Mae Ploy coconut milk

Zest of 1 lime

2 cups pineapple cubes

1 tablespoon EACH fish sauce, brown sugar, and lime juice

DIRECTIONS:

1.   Soak the rice noodles in hot water for 20 minutes; then drain.

2.   In a skillet heat oil over medium-high heat when sizzling.

3.   Add red curry paste and stir to release the aroma.

4.   Add onion, and stir-fry 4 minutes.

5.   Add coconut milk, lemongrass, and zest, bring to a boil.

6.   Add prawns and pineapple, cover reduce heat and simmer for 5 minutes.

7.   Add rice noodles and stir to combine.

8.   Add fish sauce, brown sugar and lime juice

9.   Heat through and serve.

ENJOY DAN:                               BON-APPETITE!!