Thai Pineapple Shrimp Curry

Name: Thai Pineapple Shrimp Curry
Ingredients: 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

16 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.