THAI RED CURRY SHRIMP AND PINEAPPLE
2 teaspoon vegetable oil
3 tablespoons red curry paste
1 ½ pounds (700 g) medium shrimp, peeled, deveined, drained and dried 1 whole fresh pineapple, peeled and cubed
1 cup (240 ml) coconut milk, unsweetened
2 tablespoons sugar
½ teaspoon fennel seeds, ground
1 teaspoon turmeric
1 tablespoon fresh lime zest, grated #1 blade
¼ cup (60 ml) low sodium soy sauce
Preheat vegetable oil in WOK or Large Skillet over medium-high heat until hot. Add red curry paste stirring to separate paste. Add shrimp, stir-fry about 3 minutes. Stir in pineapple and remaining ingredients, simmer 5-6 minutes.
Serve over prepared jasmine rice, garnish with cilantro and roasted peanuts.