1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish
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