My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
651 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Step 2
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Ingredients
5 tablespoons white sugar
2 tablespoons olive oil
1 (8 ounce) can pineapple chunks
1 pound large shrimp, peeled and deveined
3 tablespoons fish sauce
1 jalapeno pepper, seeded and thinly sliced
2 scallions, sliced
2 (14 ounce) cans light coconut milk
½ Spanish onion, chopped
3 cups cooked jasmine rice
½ cup red curry paste
3 small leeks, chopped
3 ounces sliced bamboo shoots, drained
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
