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Pineapple Shrimp Curry

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Pineapple Shrimp Curry
Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup red curry paste
  • 1 pound large shrimp, peeled and deveined
  • 2 (14 ounce) cans light coconut milk
  • 3 small leeks, chopped
  • 1/2 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
  • 1/2 red bell pepper, cut into matchstick-size pieces
  • 1/2 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
Instructions
1
Preheat a large skillet over medium heat; warm oil and cook curry paste until aromatic, approximately 2 minutes. Combine shrimp with the paste and cook for an additional 3 minutes. Transfer the cooked shrimp to a plate, reserving as much of the paste mixture in the skillet as possible.
2
Introduce coconut milk into the curry paste mixture. Add sliced leeks, chopped onion, bamboo shoots, sugar, and fish sauce; bring the mixture to a rolling boil. Introduce green beans, sliced red bell pepper, green bell pepper slices, scallions, and jalapeno pepper into the curry; simmer until the vegetables are tender, taking around 10 to 15 minutes. Add cooked shrimp and pineapple chunks; cook and stir until the shrimp turn pink and are fully cooked, approximately 5 minutes more.