Battered Shrimp with Thai Curry Sauce Courtesy Of: Sysco Canada Battered Shrimp with Thai Curry Sauce Serves 12 1.5 kg or 3 lbs Sysco Classic Battered Shrimp, Round, Tail Off 15 mL or 1 Tbsp Vegetable oil 15 mL or 1 Tbsp Ginger root puree 15 mL or 1 Tbsp Minced garlic 15 mL or 1 Tbsp Curry powder 15 mL or 1Tbsp Paprika 10 mL or 2 tsp Ground coriander 10 mL or 2 tsp Ground cumin seeds 10 mL or 2 tsp Red Thai curry paste 875 mL or 3 1/2 cups Unsweetened coconut milk, well-stirred 125 mL or 1/2 cup Crushed tomatoes 750 mL or 3 cups Canned unsweetened pineapple chunks, drained 50 mL or 3 Tbsp Soy sauce 25 mL or 2 Tbsp Packed dark brown sugar Prepare shrimp according to package instructions. Set aside and keep warm.

In large heavy saucepan, heat oil over medium heat; cook ginger root and garlic until starting to brown, about 3 minutes. Add curry powder, paprika, coriander, cumin and Thai curry paste, stirring until fragrant, about 1 minute.

Increase heat to high and add coconut milk and tomato purée, whisking until smooth. Stir in pineapple, soy sauce and brown sugar and bring to a boil. Remove from heat and keep warm until ready to serve.

Combine sauce with shrimp and serve immediately.

Serve over cooked rice or rice noodles.