- 1 TBSP vegetable oil
- 1-2 TBSP Thai red curry paste or PaNang paste
- 2 cloves garlic, minced
- 14 ounces coconut milk
- 2 TBSP fish sauce {nam pla}
- 1 red bell pepper, cored, seeded & cut into half-inch strips
- 1/2 medium onion, sliced in strips
- 1/2 TSP 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 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 6
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.
