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Pineapple Coconut Shrimp Curry Recipe

Pineapple Coconut Shrimp Curry recipe
Sweet and Savory Meals

Pineapple Coconut Shrimp Curry is sweet and tangy with a bit of crunch and fresh vegetables, coated in a creamy and flavorful coconut sauce.

Ingredients

1 lb shrimp (deveined and tail-on)
1 tablespoon olive oil
2 teaspoons fresh ginger (grated)
4 cloves garlic minced
1 small yellow onion (thinly sliced)
1 red bell pepper (seeded and sliced)
1 green bell pepper (seeded and sliced)
1 red chili pepper (chopped)
1 1/2 cups carrots (sliced)
1 tablespoon yellow curry powder
2-3 tablespoons curry paste
2 cans full-fat unsweetened coconut milk (13.5 ounces each)
1 2/3 cups cream of coconut
6 ounces pineapple juice
Juice of 1 lime
Zest of 1 lime
3 cups fresh pineapple chunks
1/3 cup roasted peanuts (chopped)
Fresh cilantro (chopped for garnish)
Kosher salt (to taste)

Method

1
Place a large deep cast iron skillet or dutch oven, over medium-high heat and add the oil. Once hot add the shrimp and season it lightly with salt.
2
Cook until no longer pink and set aside on a plate.
3
Add the curry paste, curry powder, fresh ginger, and garlic. Stir and cook until fragrant, about 1 minute.
4
Next, add the veggies, stir and turn the heat to medium. Cook until tender, about 10 minutes, stirring from time to time.
5
Add the remaining ingredients except for the chopped peanuts, stir and bring the mixture to a simmer.
6
Turn heat to medium-low and allow to cook for 20-30 minutes.
7
Stir in the shrimp and cook for a few more minutes.
8
Serve over cooked white or brown rice. Garnish with cilantro and chopped peanuts.
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