Thai Pineapple Shrimp Curry

Name: Thai Pineapple Shrimp Curry
Total time: 40
Yield: 4
Ingredients: 2 tablespoons olive oil; ½ cup red curry paste; 1 pound large shrimp, peeled and deveined; 2 (14 ounce) cans light coconut milk; 3 small leeks, chopped; ½ 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; ½ red bell pepper, cut into matchstick-size pieces; ½ 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 by Deb Brown from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

½ cup red curry paste
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1 pound large shrimp, peeled and deveined
•

2 (14 ounce) cans light coconut milk
•

3 small leeks, chopped
•

½ Spanish onion, chopped
•

3 ounces sliced bamboo shoots, drained
•

5 tablespoons white sugar

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3 tablespoons fish sauce
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6 ounces fresh green beans, halved, or more to taste
•

½ red bell pepper, cut into matchstick-size pieces
•

½ green bell pepper, cut into matchstick-size pieces
•

2 scallions, sliced
•

1 jalapeno pepper, seeded and thinly sliced
•

1 (8 ounce) can pineapple chunks
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3 cups cooked jasmine rice

Instructions

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.