How to make it

  • Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
  • Add fish sauce, pineapple, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
  • At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
  • Server over Jasmine rice.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Great post and great flavors! Bookmarked and saved!
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    " It was excellent "
    pleclare ate it and said...
    This sounds delicious. It's so good to see you. how have you been?
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