Green curry paste is the base of the flavorful sauce—look for it in the Asian foods aisle of your supermarket.
3 tablespoons canola oil, divided
2 tablespoons green curry paste
1 (13.5-oz.) can light coconut milk, well shaken
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1 1/4 pounds peeled and deveined tail-on raw medium shrimp
1 1/2 cups chopped yellow onion
1 1/4 cups chopped red bell pepper
2 cups fresh pineapple chunks
1/2 cup chopped fresh cilantro, divided
3 tablespoons thinly sliced scallions
3 tablespoons chopped unsalted roasted peanuts
Added sugars 6g
Calcium 11% DV
Potassium 11% DV
How to Make It
Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.
Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.
Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.
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