Thai Shrimp Coconut Curry (Kim)

Easy and packed with flavour.

Curry Sauce:
1 can good quality coconut milk (regular or lite)
1-2 fresh red chilies, minced (or 1/2 tsp. crushed dried chilies)
1/4 c. red onion, minced
3-4 cloves garlic, minced
1 thumb size piece of ginger, grated
3/4 tsp. turmeric
1/4 tsp. ground coriander
squeeze of lime juice
1 tbsp. brown sugar
1 tbsp. ketchup
2 tbsp. fish sauce

Curry Ingredients:
12-14 medium to large shrimp, shells removed
1 14-oz. can pineapple chunks or 1 1/2 cups fresh pineapple
1 1/2 - 2 cups cherry tomatoes
1/3 c. dry toasted coconut (quickly toasted in frying pan. This tastes awesome - take the few minutes to do it : )
handful of fresh coriander

Whisk all sauce ingredients. Put in pot at medium-high. Stir occasionally. When sauce reaches a boil, turn down to medium. Add the other ingredients. Simmer.
Serve over jasmine or basmati rice.

Note: coconut will burn easily. Toast on medium heat till golden and fragrant. Remove.
When curry is made, do a taste test. If you'd like it more salty add a bit more fish sauce. If you'd like it sweeter, a bit more brown sugarand more chillies if you'd like it spicier.