ThaiLunch
Thai Coconut Curry Shrimp with Pineapple
DifficultyEasy
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servings
Ingredients
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Directions
Main Steps
1
Season the shrimp
Toss the shrimp with 2 tbsp olive oil, salt, and black peppe
Toss the shrimp with 2 tbsp olive oil, salt, and black peppe
2
Sear the shrimp
Heat a large skillet over medium-high heat. Add the seasoned shrimp and sear for approximately 1 minute per side, until lightly browned. Remove the shrimp from the pan and set aside.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and sear for approximately 1 minute per side, until lightly browned. Remove the shrimp from the pan and set aside.
3
Add the remaining 1 tbsp olive oil to the skillet. Add the grated ginger, garlic, and red Thai curry paste. SautΓ© briefly until fragrant.
4
Add the vegetables and coconut milk
Pour in the coconut milk and add the green beans and sliced red bell pepper. Stir well and cook for approximately 5 minutes, or until the vegetables begin to soften.
Pour in the coconut milk and add the green beans and sliced red bell pepper. Stir well and cook for approximately 5 minutes, or until the vegetables begin to soften.
5
Add the lime juice and pineapple chunks. In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the curry and cook until the sauce thickens.
6
Return the shrimp
Add the seared shrimp back to the skillet and gently stir to coat them in the curry sauce. Turn off the heat immediately so the shrimp don't overcook.
Add the seared shrimp back to the skillet and gently stir to coat them in the curry sauce. Turn off the heat immediately so the shrimp don't overcook.
7
Serve hot over steamed rice and finish with fresh basil leaves and cilantro.