Thai Pineapple Shrimp Curry

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup red curry paste
• 1 pound large shrimp, peeled and deveined
• 2 (14 ounce) cans light coconut milk
• 3 small leeks, chopped
• 1/2 spanish onion, chopped
• 3 ounces sliced bamboo shoots, drained
• 5 tablespoons white sugar
• 3 tablespoons fish sauce
• 6 ounces fresh green beans, halved, or more to taste
• 1/2 red bell pepper, cut into matchstick-size pieces
• 1/2 green bell pepper, cut into matchstick-size pieces
• 2 scallions, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 (8 ounce) can pineapple chunks
• 3 cups cooked jasmine rice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat 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.