1. 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. 2. Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes. 3. 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. 4. Serve over Jasmine rice. ---------------------------------------------------------------------------
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Ingredients
