Brisk Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delightful coconut curry sauce, at that point presented with new pineapple!
The formula may sound somewhat included, with the adding-to-the-dish then-eliminating again of the vegetables. Be that as it may, I guarantee, it's amazingly basic. I actually prefer to do it as such to keep them overall quite delicate, rather than having them turn saturated in the sauce.
What's more, the rest is, as it's been said, peanuts. Or on the other hand rather coconuts for this situation. Earthy colored the shrimp, mix in the curry glue, add coconut milk and let it stew for a brief period. During this time you can cut up some pineapple (not, and I rehash, not discretionary), hack some cilantro and focus on your rice. Or on the other hand whatever the cool children eat with curry nowadays.
Ingredients
- 1 (13.6 oz) can coconut milk
- 2 small-medium red peppers cut into strips
- 1 medium onion finely diced
- ½ cup water
- 1 tablespoon oil
- 2 small-medium zucchinis diced
- 1 clove garlic minced
- 1 pound raw jumbo shrimp
- 1 small pineapple
- 2 tablespoons Thai red curry paste
Instructions
- Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
- Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
- Serve with rice and your favorite curry toppings.
source:https://www.savorynothings.com
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