Served three to four

Ingredients:

• 1 lb of shrimp cleaned and divined
• 2 lbs fresh pasta precooked to al dante
• 1 tablespoon Thai red chili paste

• 1 tablespoon vegetable oil
• 4 cups coconut milk
• ½ cup Chinese long beans cut about 1.5 inches long
• ¼ cup of shredded carrot
• 3 stems Cilantro
• 3 stems fresh Thai basil
• 1 stalk of green onions
• 4 kaffir lime leaves
• 1 tablespoon fish sauce or to taste
• ½ tablespoon sugar
• ½ tablespoon paprika

Preparation:
~ Combine all the coconut rice ingredients together and steam for about half and hour to forty five minutes or until rice is cooked, set aside
~ To make pineapple salsa, combine pineapple, bell pepper, onions, Chinese parsley, Tabasco, sugar and salt. Taste the salsa, add sugar or lemon juice if needed, depend on the pineapple.
~ Sauté salmon in sauté pan with medium heat about 2-3 minutes on each side or until the fish is cooked.
~ plate coconut rice in the center of the plate and top with the fish. Garnish the rice with broccoli and top the fish with pineapple salsa