Monday, August 12, 2013

Thai-Style Curry with Shrimp and Pineapple

I love being able to create delicious, healthy meals at home that rival restaurant fare. Lately, I've been enjoying lots of Thai curries on lunch excursions, and knew that it would be an easy meal to make at home. So I tried. And I was successful. Chock full of veggies, with succulent shrimp and sweet pineapple as accompaniments, this quick meal is nutritious, and probably faster (and tastier!) than take out.

You'll need several different veggies for this, but you can really use what you like or have on hand. I used broccoli, snow peas, mini peppers, onion and mushrooms. You'll want about 4-5 cups of vegetables. I love looking at all the colors going into my meal!

I like to stir fry the vegetables until they're crisp, before adding them to the curry. Heat your skillet or wok over medium high heat and add the vegetable oil. Add your veggies (I leave the mushrooms out of this step) and cook and stir for 2-3 minutes or until the green vegetables are bright and the onion and peppers are a bit "toasted." Transfer the veggies to a large bowl.

(I already had the mushrooms and cooked shrimp in the bowl - fewer dishes to wash later!)

Now take about 2-3 Tablespoons of the coconut milk and place it in the same skillet you just used. Reduce the heat to medium. Once the coconut milk starts bubbling, add in the curry paste. This time I used green. Green is VERY hot. I would recommend you start with yellow, especially if this style of stir fry is new for you. (I buy both my curry paste and coconut milk at an Asian grocer, but they're widely available at most large supermarkets.)

Stir the curry paste into the coconut milk and let it "fry" in the pan for a minute or two.

Add the rest of the coconut milk,

stir well to combine, then add the whole bowl of veggies and shrimp.

Bring this mixture to a simmer, and let simmer for about 1 minute, stirring constantly to coat all the veggies and shrimp with the sauce.

Finally, add the pineapple and stir to warm it through.

Serve the curry with lots of rice to soak up the delicious sauce.

Find more great ideas at Mouthwatering Monday, Mix it up Monday, Monday Inspiration, Melt in Your Mouth Monday, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All My Bloggy Friends, Hearth and Soul, Cast Party, Whole Foods Wednesday, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking (#2), What I Whipped Up.

One year ago: Banana Bread Bars with Browned Butter Frosting
Two years ago: Cherry Cheesecake Frozen Yogurt
Three years ago: Black Forest Freezer Pie
Four years ago: Lemon Blueberry Zucchini Cake

Thai-Style Curry with Shrimp and Pineapple

4-5 cups chopped vegetables (broccoli, snow peas, zucchini, carrots, peppers, onions, mushrooms, etc.)
1 Tbsp. vegetable oil
1 cup pineapple chunks (fresh preferred)
1/2 pound large cooked shrimp
1 can coconut milk
1/2 can curry paste (green is spicy, yellow is milder)
cooked rice for serving

Heat the oil in a large skillet or wok over medium high heat. Add vegetables (except mushrooms) and cook and stir for 2-3 minutes until green vegetables are bright green and onions and peppers are slightly scorched. Remove and place in a large bowl.

Return the skillet to the stove and reduce heat to medium. Add 2-3 tablespoons of coconut milk to the pan, and let it come to a simmer. Add the curry paste, and stir to combine. Let the paste "fry" for a minute or so, then add the remaining coconut milk. Stir to combine, then add in the vegetables and shrimp. Bring to a simmer. Toss in the pineapple and warm through.

Serve with rice. Makes 4 servings.

1 comment:

  1. What a great dish Sara! It looks delicious! Thanks for sharing at Share Your Stuff Tuesdays :)


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