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.
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.