Quick Thai Shrimp Curry with Pineapple

• Gluten free

• Seafood

  • 1 lb King prawns

• Produce

  • 1 clove Garlic
  • 1 Onion, medium
  • 1 Pineapple, small
  • 2 Zucchinis, small medium

• Canned Goods

  • 1 can Coconut milk
  • 2 tbsp Thai red curry paste

• Baking & Spices

  • 2 Red peppers, small medium

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1/2 cup Water

Found on savorynothings.com

Description

Directions

• If youre serving the curry with rice, start cooking it according to package instructions now.
• Heat some oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
• Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the prawns and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
• Serve with rice and your favorite curry toppings.

Nutrition