Thai Pineapple Shrimp Curry
Thai Pineapple Shrimp Curry
Submitted by Charlene Hunt, Fustini's Petoskey
Seafood
Ingredients
- ¼ cup red curry paste
- 2 (13.5 oz.) cans of coconut milk
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 lb peeled, deveined, raw shrimp
- 2 tablespoons Fustini's Mango balsamic
- 1 tablespoon soy sauce
- 1/3 cup honey
- 1 ½ cups sliced bamboo shoots, drained
- ½ red bell pepper, julienned
- ½ green bell pepper, julienned
- ½ small onion, chopped
- 1 cup pineapple chunks
- rice for serving
Directions
- In a bowl, whisk together curry paste and 1 can of coconut milk. Set aside.
- In a large skillet (or wok) heat Basil olive oil. Add the red bell pepper, green bell pepper and onion to the skillet. Sauté, until onions and peppers begin to soften. Add bamboo shoots and shrimp and cook for about 2 minutes. Add the curry paste and coconut mixture and stir. Mix in remaining coconut milk, soy sauce, honey and balsamic. Bring to a boil, and cook for about 5 minutes.
- Remove from heat, stir in pineapple. Serve over cooked rice.
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