Felipe Bronze teaches you how to make SHRIMP RICE WITH PINEAPPLE AND RED CURRY. The chef's SHRIMP RICE recipe is inspired by Thai cuisine and uses ingredients such as jasmine rice, coconut milk and spices, such as curry. To finish, the dish is served in pineapple, looking beautiful and tasty. #NhacGNT #PertoDoFogo #FelipeBronze Ingredients: 1 pineapple 200 g of fresh cleaned shrimp 1 cup of jasmine rice 200 ml of coconut milk 1 dessert spoon of fish sauce 1 lemon Half a bunch of cilantro 3 spring onions Lemon grass to taste 1 piece of turmeric 1 piece of ginger 3 finger peppers 4 cloves of garlic 1 tablespoon of smoked paprika 1 tablespoon of spicy paprika 1 tablespoon of powdered star anise 1 tablespoon of cumin 1 onion Basil leaves to taste Salt and olive oil to taste Preparation: Cut the pineapple in half lengthwise. Peel one of the halves and cut into cubes. Place these peels in a pan with water and bring to the boil. Remove the pulp from the other half, as the rice will be served in this half. Twist the lemon grass with your hands and place it together with the pineapple peel water. To make the red curry paste, place the peeled turmeric in a food processor (if you want, add the peel to the pineapple juice), the unpeeled ginger, the chili peppers, the garlic cloves, the paprika, the cumin, the star anise, and the onion, and drizzle with olive oil. Process until you get a liquid paste. Set aside. Heat a pan. Drizzle with olive oil and add 2 tablespoons of the curry paste. Let it fry for a few seconds. Add the uncooked rice and stir well. Strain and use a cup and a half of the pineapple juice for the rice. Season with salt. While the rice is cooking, toast the pineapple in a non-stick frying pan with a little curry paste. Season with salt. Chop the herbs. Separate the leaves from the stem of the cilantro, but cut everything. You will use the leaves later, and now add the stem to the pineapple in the frying pan. Cut the chives into medium pieces and add the basil leaves. Set aside. When the rice is almost ready, add the coconut milk. Wait a few minutes until the rice becomes creamy. Add the pineapple and all the chopped herbs. Mix and turn off the heat. Squeeze the lemon directly onto the rice and stir. Take half of the pineapple and stuff it with the rice. Place it in a baking dish. Season the shrimp with olive oil and salt. Place the shrimp on top of the rice. Bake in a very hot oven until ready. Serve with basil leaves on top. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Much More Recipes: http://www.nhacgnt.com.br