Vietnamese-style Shrimp and Pineapple Yellow Curry

The best Vietnamese-style shrimp and yellow curry recipe made healthy for people wanting to limit saturated fats and added sugars from their diets. #hightriglyceridemeal #diabetesfriendly

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook brown rice (or quinoa) to package instructions

Step 2

Heat vegetable oil in a large skillet or wok over medium heat. Add the onion and bell pepper, cook until softened, around 4-5 minutes.

Step 3

Stir in yellow curry paste, cook for another 1-2 minutes, until fragrant. Add the vegetable broth, coconut milk, and fish sauce. Mix well and bring to a simmer.

Step 4

Add the pineapple chunks to the skillet, and cook for about 5 minutes, until the pineapple is slightly softened but still has some bite.

Step 5

Add the shrimp to the skillet, stirring occasionally, and cook for 3-5 minutes until shrimp is pink and cooked through. Avoid overcooking the shrimp, as it can become tough.

Step 6

Taste the curry and adjust seasoning if necessary. If you prefer a spicier curry, add some chili flakes or fresh chili peppers according to your preference.

Step 7

Remove the skillet from the heat and stir in the chopped cilantro and Thai basil. You can substitute regular basil for Thai basil if you can't find it. Thai basil has a distinct flavor profile with a slightly anise-like taste, using regular basil (also known as sweet basil) will still provide a fresh, aromatic flavor to the dish. If you'd like to add a touch of the anise flavor that Thai basil provides, you can add a small pinch of ground star anise. Careful; these spices can be quite strong.

Step 8

Serve the curry hot over a small portion of steamed brown rice (or quinoa for added protein). Garnish with lime wedges for squeezing over the curry before eating. Enjoy your Vietnamese-style shrimp and pineapple yellow curry without added sugar!