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By Kaylyn Elcock
Thai Pineapple Shrimp Curry
6 steps
Cook:30min
Updated at: Thu, 17 Aug 2023 04:00:39 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories438.2 kcal (22%)
Total Fat20.5 g (29%)
Carbs35 g (13%)
Sugars24 g (27%)
Protein32.5 g (65%)
Sodium675 mg (34%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3 tablespoonscanola oil
divided

2 tablespoonsgreen curry paste

1 x 13.5 ozcan of light coconut milk
well shaken

2 tablespoonsgranulated sugar

2 tablespoonsfresh lime juice

1 tablespoonlow sodium soy sauce

1.25 poundshrimp
peeled and deveined, tail on, raw, medium

1 ½ cupsyellow onion
chopped

1 ¼ cupsred bell pepper
chopped

2 cupsfresh pineapple chunks

½ cupfresh cilantro
chopped, common divided

3 tablespoonsscallions
thinly sliced

3 tablespoonsunsalted roasted peanuts
chopped
Instructions
Step 1
1. Heat one tablespoon oil in a medium saucepan over medium high. Add Curry paste, cook, stirring constantly for one minute.
Step 2
2. Add coconut milk and sugar. Bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and stir in lime juice and soy sauce
Step 3
3. Heat one tablespoon oil in a large skillet over high. Cook shrimp until opaque, 4 to 5 minutes. Remove to plate
Step 4
4. Add remaining one tablespoon oil to the pan. Add onion and bell pepper, cook, stirring often until tender, two to three minutes
Step 5
5. Add Curry mixture, shrimp, pineapple and 1/4 cup cilantro. Cook until sauce is thickened, about one minute
Step 6
6. Divide shrimp mixture evenly among four bowls. Top with scallions, peanuts and remaining 1/4 cups cilantro
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