QUICK THAI SHRIMP CURRY WITH PINEAPPLE
Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
Provided by Nora from Savory Nothings
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
- Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the shrimp and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
- Serve with rice and your favorite curry toppings.
Nutrition Facts : Calories 462 kcal, ServingSize 1 serving, Carbohydrate 43 g, Protein 21 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 143 mg, Sodium 669 mg, Fiber 6 g, Sugar 29 g
PINEAPPLE CURRY WITH JUMBO SHRIMPS
Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. I hope that you will find this to your liking.
Provided by Baby Kato
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- 1. In a large pot add the pineapple, sweet onion, coconut cream, curry paste, fish sauce and sugar.
- 2. Cook on medium high heat, but do not boil.
- 3. Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
- 4. Serve over top the cellophane noodles and garnish with fresh basil.
THAI PINEAPPLE SHRIMP CURRY
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!
Provided by Deb Brown
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
- 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.
Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
SHRIMP & PINEAPPLE CURRY
Shrimply delicious! : ) A delicious sauce combination of curry and pineapple with jumbo shrimp. All you need is some jasmine rice. A quick dish that is rich and satisfying.
Provided by Daily Inspiration S
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Peel the pineapple and chop the flesh. Heat the coconut cream, pineapple, curry paste, fish sauce and sugar until almost boiling.
- 2. Shell and devein the shrimp. Add the shrimp and chopped cilantro to the pan and simmer for 3 minutes, or until the shrmp are cooked (they are cooked when they have turned a bright pink color).
- 3. Serve the shrimp with steamed jasmine rice.
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