THAI RED CURRY SHRIMP AND PINEAPPLE

Thai_Red_Curry_Shrimp_and_Pineapple.jpg

Ingredients

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

Instructions

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.