Shrimp Pineapple Thai Curry – Urban Meadow

Shrimp Pineapple Thai Curry – Urban Meadow

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

4

Directions

  1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onions and red bell pepper. Sauté for a few minutes until they begin to soften
  2. Stir in the minced garlic and grated ginger. Cook for another minute, until fragrant. Add the red curry paste and cook for about 1-2 minutes
  3. Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer
  4. Add the shrimp and pineapple chunks to the skillet. Cook for 5-7 minutes or until the shrimp turns pink and opaque. Once the shrimp is cooked, remove the skillet from the heat
  5. Prepare the jasmine rice according to package directions
  6. Serve the Shrimp Pineapple Curry over a bed of jasmine rice. Garnish with fresh cilantro and serve with lime wedges on the side

Ingredients

  • 1 lb ea large shrimp, peeled and deveined
  • 1 cup ea fresh pineapple chunks
  • 1 ea (13.5 oz) can coconut milk
  • 2 tbsp ea red curry paste
  • 1 ea red bell pepper, thinly sliced
  • 1 ea onion, thinly sliced
  • 2 ea cloves garlic, minced
  • 1 tbsp ea ginger, grated
  • 2 tbsp ea Urban Meadow soy sauce
  • 1 tbsp ea Urban Meadow brown sugar
  • 1 tbsp ea Urban Meadow vegetable oil
  • Fresh cilantro ea for garnish
  • Lime wedges ea for serving
  • 2 cups ea Urban Meadow jasmine rice