“Shrimp, snow peas and pineapple dance in this coconut milk-based curry .... The red curry paste has a little heat from red chili and tanginess from lemongrass,” writes Vanessa Weisbrod in The Delight Gluten-Free Cookbook.
Coconut curry and pineapple shrimp
From Vanessa Weisbrod‘s The Delight Gluten-Free Cookbook, published by Harlequin.
3 tablespoons olive oil, divided
1 pound shrimp, peeled and deveined
1 medium yellow onion, chopped
1 teaspoon minced garlic
1-1/2 tablespoons red curry paste
1 14-ounce can coconut milk
1/4 cup chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
2 cups snow peas
1 cup chopped pineapple
steamed white or brown rice, for serving
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook, stirring occasionally for 4 to 5 minutes until shrimp are pink and lightly browned. Remove shrimp from skillet and set aside.
To the same skillet, add remaining 2 tablespoons of olive oil and heat over medium-high heat. Add onions and cook, stirring occasionally, until onions are translucent, about 5 to 7 minutes. Add garlic and cook 1 additional minute until fragrant.
Add red curry paste and coconut milk and stir mixture until curry paste is completely dissolved in the liquid. Bring mixture to a slow simmer and then stir in chicken stock, fish sauce, brown sugar and lime juice. Simmer, stirring frequently, for 3 to 4 minutes.
Reduce heat to medium low and add snow peas, pineapple and cooked shrimp. Cook for 3 to 5 minutes, until shrimp are heated and peas are soft.
Serve curry on top of steamed white or brown rice.
Yield: 4 servings.
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