Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 2 small-medium zucchinis (diced)
  • 2 small-medium red peppers (cut into strips)
  • 1 medium onion (finely diced)
  • 1 clove garlic (minced)
  • 1 pound raw jumbo shrimp
  • 2 tablespoons Thai red curry paste
  • 1 (13.6 oz) can coconut milk
  • 1/2 cup water
  • 1 small pineapple

Instruction

  • 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.