Source: Chef Todd Bolton - Chino Latino - Minneapolis, Minnesota

Pineapple Curry Sauce
1 quart coconut milk
2 cups crushed pineapple
1 1/4 tablespoons red curry paste
2 cups fish sauce
1/3 cup granulated sugar

Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.

Coconut Curry Shrimp
8 ounces Pineapple Curry Sauce
14 peeled and deveined 21-25 count raw shrimp
1 cup 1-inch diced pineapple
1 cup 1-inch diced red bell pepper
1/2 cup toasted coconut flakes
2 tablespoons chopped cilantro
3 cups steamed jasmine rice

Combine sauce, shrimp, red pepper, and pineapple in a medium size saut?pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!