Thai Red Curry Shrimp and Pineapple

Thai Red Curry Shrimp and Pineapple

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Thai Red Curry Shrimp and Pineapple

Serves: 8, Preparation Time: 20 minutes

Equipment: 11-inch WOK, Chef Knife, Cutting Board, Kitchen Machine

  • 2 teaspoon vegetable oil
  • 3 tablespoons red curry paste
  • 1 ½ pounds (700 g) medium shrimp, peeled, deveined, drained and dried
  • 1 whole fresh pineapple, peeled and cubed
  • 1 cup (240 ml) coconut milk, unsweetened
  • 2 tablespoons sugar
  • ½ teaspoon fennel seeds, ground
  • 1 teaspoon turmeric
  • 1 tablespoon fresh lime zest, grated #1 blade
  • ¼ cup (60 ml) low sodium soy sauce

Preheat vegetable oil in WOK or Large Skillet over medium-high heat until hot. Add red curry paste stirring to separate paste. Add shrimp, stir-fry about 3 minutes. Stir in pineapple and remaining ingredients, simmer 5-6 minutes.

Serve over prepared jasmine rice, garnish with cilantro and roasted peanuts.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 187; Fat Grams 9; Carbohydrate Grams 14; Protein Grams 15; Cholesterol mg 102; Sodium mg 800.

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 9; Sodium Points 35; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 10.