Shrimp and Pineapple Curry
Servings: 4
Ingredients
- 1 tbsp light cooking oil
- 1 tbsp finely minced garlic
- 1 small onion thinly sliced
- 1 tbsp Thai red curry paste
- 15-20 medium-sized shrimp peeled and deveined
- 1 400 ml can of coconut milk
- 2 cups chopped pineapple
- salt to taste
- squeeze of fresh lime for garnish
- handful of finely chopped fresh cilantro leaves for garnish
Instructions
- Heat oil in a deep pan and add in garlic and onions. Once they start to sizzle and become fragrant, add in the Thai curry paste.
- Give it a quick stir to mix well and then add in the shrimp. Stir fry the shrimp with the onions and curry paste for 1-2 minutes.
- Add in the coconut milk and chopped pineapple, and let it come to a boil. Season with salt and stir to combine.
- Garnish with fresh lime juice and chopped fresh cilantro and serve warm over steamed rice.