- Home
- Shop
- About Us
- Recipes
- School of Cooking
- Find Fustini's
- Customer Support
Add To Favorites
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.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.
