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.