THAI RED CURRY SHRIMP AND PINEAPPLE

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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.