Thai Pineapple Shrimp Curry

Submitted by Charlene Hunt, Fustini's Petoskey

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

Step 1.

In a bowl, whisk together curry paste and 1 can of coconut milk. Set aside.

Step 2.

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.

Step 3.

Remove from heat, stir in pineapple. Serve over cooked rice.

Product:

Mango balsamic ,
Basil Crush olive oil

Customer Reviews

Packed with flavor!

This dish is so flavorful! There is a lot of sauce with this dish, and it makes a pretty big portion (but the leftovers are amazing). I doubled the shrimp and the peppers, but left everything else the same. It feels more like a Thai stew served over rice. Unbelievably good!

Reviewed by Scott on Feb. 8, 2022, 11:07 a.m. | Permalink