Chris’ Tempting Thai Pineapple Shrimp Curry
Recipe Facts
Prep Time: 5min
Cook Time: 25min
Active: 30min
Total: 30min
Yield: 4 Servings
Nutrition
356 Calories per Serving
Total Fat 18.5g
Sat. Fat 13.3g
Cholesterol 226mg
Sodium 806mg
Carbohydrate 22g
Fiber 2.7g
Sugars 12.8g
Protein 26.7g
Special Equipment
Large skillet or soup pot; 3qt sauce pan; mixing bowls
Ingredients
15g Olive Oil.
10g Kosher Salt.
100g Green onion, whites finely diced and greens roughly chopped.
100g Red bell papper, roughly chopped.
150g Pineapple, fresh or frozen, roughly chopped & squeezed to reduce water.
30g Red curry paste (Mae Ploy), or more to taste.
400g (1 standard can) Coconut milk.
40g Lime juice.
20g Fish Sauce.
20g Palm sugar.
15g Tamarind paste.
1 lb. Raw shrimp, peeled, deveined, tails removed, and roughly chopped.
Make It
In a medium saucepan over medium-low heat, cook curry paste until fragrant, about 3 minutes.
Add coconut milk, lime juice, fish sauce, palm sugar and tamarind. Whisk together and bring to a simmer, stirring frequently.
In a large skillet over medium-low heat, heat oil. Season green onion whites with salt and sweat until translucent and fragrant, without browning, about 4 minutes.
Add Green onion greens, red bell peppers, and pineapple to the skillet and continue to sweat until pineapple is warmed through and vegetables are softened.
Pour the coconut milk sauce over the vegetables and stir to combine, bringing the liquid back to a simmer.
Add shrimp and cook in the sauce until pink and warmed through.
Serve over basmati or jasmine rice, cooked as per the directions on the package.