Description
A delicious and tropical shrimp curry made with pineapple and coconut milk, perfect for a flavorful meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Add the red curry paste to the skillet, stirring well to combine with the onion mixture. Cook for another minute.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the pineapple chunks, fish sauce, brown sugar, and lime juice. Stir to combine and let it simmer for about 5 minutes.
- Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes. Season with salt and pepper to taste.
- Serve the curry over cooked jasmine rice and garnish with fresh cilantro.
Notes
- For a spicier kick, add sliced jalapeños or a dash of cayenne pepper when cooking the onions.
- Substitute shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical/Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg