Looking for a light, slightly sweet curry? Try this shrimp and pineapple variation. Perfect for a hot summer day!
- 3 Tbsp coconut oil, divided
- 2 Tbsp green curry paste
- 1 (13.5 oz) can coconut milk, shaken
- 2 Tbsp fresh lime juice
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1 ¼ lb peeled and deveined shrimp
- 1 ½ cups chopped yellow onion
- 1 ¼ cups chopped red bell pepper
- 2 cups fresh pineapple chunks
- ½ cup chopped fresh cilantro, divided
- 3 Tbsp thinly sliced scallions
- 3 Tbsp chopped unsalted roasted peanuts
- 2 cups of cooked rice
- Heat 1 Tbsp oil in medium saucepan on med-high heat. Add curry paste and cook, stirring constantly, for one minute. Add coconut milk, give it a good stir, and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice, soy sauce, and fish sauce.
- In another large skillet (I used a wok) heat 1 Tbsp oil on high. Add shrimp. Cook until opaque, maybe 4-5 minutes (watch these babies, if you over cook them they will be tough). Remove shrimp to a plate and set aside.
- Add remaining 1 Tbsp oil to shrimp pan. Add onion and bell pepper and cook on med–high, stirring often, for about 2-3 minutes. Add curry/ coconut milk mixture to peppers and onions. Toss in shrimp, pineapple and half the cilantro cook for one minute more.
- Serve curry over rice with a garnish of scallions, peanuts and remaining cilantro.
Anne McCranie is a Portland (Sellwood), Oregon based Personal Trainer and Licensed Massage Therapist who loves to cook, eat, and share delicious food. This recipe is meant to tickle your taste buds. Please see your medical professional for specific dietary advice.