Shrimp Pineapple Curry

• 1 tablespoon vegetable oil
• 1-2 tablespoons Thai red curry paste or PaNang paste
• 2 cloves garlic, minced
• 14 ounces coconut milk
• 2 tablespoons fish sauce (nam pla)
• 1 red bell pepper, cored, seeded and cut into half-inch strips
• 1/2 medium onion, sliced in strips
• 1/2 teaspoon lime zest
• 4 slices canned or fresh pineapple, drained and cut in small wedges
• 4 large basil leaves (Thai basil if available), cut in thin strips
• 24 large peeled, deveined and cooked shrimp
• 4-6 scallions sliced (white and pale green parts only)

Garnishes

• 1/2 cup coarsely chopped cilantro
  1-2 hot red peppers, thinly sliced

Heat a wok or large frying pan to medium. Add oil, and when hot, add curry paste; cook 2 minutes or until fragrant. Add garlic and cook about 1 minute. Add the coconut milk, fish sauce, red pepper, onion, lime zest and pineapple. Cook until onion and pepper are just tender. Add basil, shrimp and scallions, cook and stir for 3-5 minutes. Avoid overcooking.

Serve with Jasmine rice; sprinkle with cilantro and hot pepper if desired.

Serves six.

Nutrition values per serving: 222 calories, 17 g fat (13 g saturated), 13 g carbohydrates, 2 g fiber, 7 g protein, 43 mg cholesterol, 514 mg sodium.

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