Thai Pineapple Shrimp Curry
Serve with cooked rice and enjoy.
Recipe Summary Thai Pineapple Shrimp Curry
My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!Ingredients | Blue Dragon Thai Green Curry Paste Review2 tablespoons olive oil½ cup red curry paste1 pound large shrimp, peeled and deveined2 (14 ounce) cans light coconut milk3 small leeks, chopped½ Spanish onion, chopped3 ounces sliced bamboo shoots, drained5 tablespoons white sugar3 tablespoons fish sauce6 ounces fresh green beans, halved, or more to taste½ red bell pepper, cut into matchstick-size pieces½ green bell pepper, cut into matchstick-size pieces2 scallions, sliced1 jalapeno pepper, seeded and thinly sliced1 (8 ounce) can pineapple chunks3 cups cooked jasmine riceDirectionsHeat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.Info | Blue Dragon Thai Green Curry Paste Reviewprep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings
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