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Coconut Thai Shrimp and Pineapple Curry

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Why I Love This Recipe

This is a recipe inspired by something I saw in a cooking magazine and has become one of our favorite dishes to serve dinner guests (with Chicken Pad Thai as a first course). The soup/sauce is what packs the spicy punch so if you don’t want as much heat, just spoon the solids over your rice without the ladle full of sauce.

Ingredients You'll Need

1 can regular or reduced fat coconut milk (14 oz.), divided
1 ½ Tbsp red curry paste
1 cup reduced sodium chicken broth
2 Tbsp fish sauce
1 ½ Tbsp packed brown sugar
Approx 2 cups fresh or canned pineapple chunks
1 lb medium shrimp (shelled and devained)
½ cup coarsely chopped fresh basil
3 cups cooked jasmine rice


Heat ½ cup coconut milk in a large skillet over medium high heat, stirring frequently, for 3-4 minutes or until reduced by half.

Stir in curry continue pressing and stirring until well incorporated for 2 minutes.

Whisk in remaining coconut milk, broth, fish sauce and brown sugar.

Stir in pineapple chunks and bring mixture to a gentle boil.

Add shrimp and cook 1-2 minutes or until pink. Remove from heat and stir in basil.

Serve over rice

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