DINNER TONIGHT

Coconut curry and pineapple shrimp

9/1/2014

“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.