Shrimp, Broccoli, Pineapple Thai Red Curry

I really, really like Thai curries. And we had run out of green curry paste, so we went to our local asian grocery store a few weeks ago to get some more, and I decided to get a tub of red curry paste too, so that we could diversify. This was our first Red Chili Concoction, and a tasty one it was! (Although apparently I didn't take too many pictures!) The ingredients may seem weird at first - I wasn't convinced when Jerome listed what his plan was, but they all work together really well, so give it a chance!

Shrimp, Broccoli, Pineapple Thai Red Curry
1 onion, diced
5 cloves garlic, minced
1 small can of coconut milk
1 heap of grated fresh ginger
red curry paste - to taste
3 small sweet potatoes, diced pretty small
1 head broccoli, cut into small florets
1/2 a pineapple, cut into bite sized pieces
frozen shrimp - however many you want

Start by cooking the onions, garlic, ginger in a large pot or dutch oven.
Once they are softened, add the curry paste, coconut milk, and refill the can with water and add that.

Cook for a few minutes longer. It will look sort of like this.
Then add the sweet potatoes and simmer it until they are getting soft.
Add extra water if you feel it's getting too thick.
We were aiming for a stew like consistency.

Add the broccoli and the pineapple and shrimp, and cook for a few more minutes until the potatoes and broccoli are the right consistency. It'll look kind of like this! Then when it's all hot, serve it up. We decided to just eat it as a stew without rice, but it would be great with rice also. And the plus side was that I had lunches for the whole week!!