I'm using frozen Argentinian wild shrimp from Trader Joe's. Rinse. Soak in cold water for 10-20 minutes - it'll thaw.

In the meantime, chop your veggies and fruit. Chop the pineapple. Slice the red bell peppers. I used pre-packaged organic carrot chips or you can slice the carrots. Set aside snowpeas.

Heat up a cast iron skillet on medium heat. Once hot, add 3 spoonfuls of coconut milk from the can you are going to use. Let it heat up - it'll start to bubble.

Now add your Thai red curry paste.

Cook for a minute.

Now add the remainder of your coconut milk. Mix well.

Add your kaffir lime leaves. Let the coconut milk heat up for a couple of minutes.

Add the carrots, red bell pepper, and snow peas.

Mix.

Cover and cook for 4 minutes - you don't want to overcook the veggies else they will get soggy.

In the meantime, drain your shrimp and rinse well.

Add shrimp to your curry. Mix.

Immediately add pineapple, coconut sugar, and fish sauce. Mix.

Don't wait - now add your Thai basil leaves. Mix.

Simmer for a minute or two. That's it. Don't overcook the shrimp and veggies. Once your red curry starts to bubble, turn off the stove.

Let the curry sit for about 15 minutes before serving - this allows the flavors to marry together. This is what you should have.