Step 1

A glass container is the best option for storing curry paste. If using store-bought red curry paste, use 2 tablespoons. You can substitute japonés or de árbol chiles for the Thai chiles in this recipe. If desired, try cashews instead of peanuts. For a more traditional appearance, leave the shells on the shrimp tails.

Step 2

FOR THE RED CURRY PASTE: Place dried red chiles in a small bowl and pour hot water over to cover. Let stand until soft and dehydrated, about 30 minutes. Remove chiles, discarding liquid. Dry chiles with paper towels.

Step 3

Pulse all ingredients in food processor 10 times, each pulse lasting 4 to 5 seconds, scraping down sides of bowl between pulses. Once ingredients begin to form paste, process until smooth, scraping down sides as needed, about 3 minutes. Store in covered glass container or bowl in refrigerator for up to 1 month or in freezer for several months. (If freezing, divide curry paste into ½-cup amounts, so that 1 portion will make 1 recipe, and freeze individually.)

Step 4

FOR THE THAI-STYLE RED CURRY: Carefully spoon off about 1 cup of top layer of cream from 1 can of coconut milk. Place coconut cream and curry paste in large Dutch oven and bring to simmer over high heat, whisking to blend, about 2 minutes. Maintain brisk simmer and whisk frequently until almost all liquid evaporates, 3 to 5 minutes.

Step 5

Reduce heat to medium-high and whisk constantly until cream separates into puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear curry paste starting to fry in oil.) Continue cooking until curry paste is very aromatic, 1 to 2 minutes.

Step 6

Whisk in remaining coconut milk, fish sauce, and brown sugar. Bring to simmer and cook until flavors meld and sauce thickens, about 5 minutes. Sprinkle shrimp with salt and add shrimp and pineapple to pot, stirring until pieces are separated and evenly coated with sauce, about 1 minute. Cook until shrimp is almost fully cooked, about 4 minutes

Step 7

Stir in snow peas; bell pepper; and jalapeño, if using; and cook until vegetables are crisp-tender, about 2 minutes. Off heat, stir in lime juice, basil, and mint. Garnish with peanuts and serve immediately.