Thai Coconut Curry with Shrimp and Pineapple

Ingredients

• 13.5 fl oz coconut milk
• 2 tbsp red curry paste
• 1 lb shrimp, peeled and deveined
• 2 cups pineapple chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup cashews
• ¼ cup fresh cilantro

Instructions

1. 1

   In a large skillet or wok, heat 2 tbsp coconut milk over medium until it sizzles, about 1 minute. Stir in 2 tbsp red curry paste and cook until fragrant, about 1 minute.

2. 2

   Pour in the remaining coconut milk and bring to a gentle simmer, stirring occasionally, about 3 minutes. The sauce should be smooth and slightly thickened.

3. 3

   Add 1 sliced red bell pepper and 1 sliced yellow bell pepper. Cook until just tender-crisp, about 4 minutes, stirring often.

4. 4

   Stir in 1 lb shrimp and 2 cups pineapple chunks. Cook until shrimp are pink and opaque, about 4-5 minutes, stirring gently.

5. 5

   Remove from heat. Stir in 0.5 cup cashews and 0.25 cup chopped cilantro. Serve hot over rice or rice noodles.

6. 6

   Optional: add a squeeze of lime or a pinch of chili flakes for extra brightness.

Tools you’ll need

• large skillet or wok
• wooden spoon
• measuring cups and spoons
• knife and cutting board

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