Thai Yellow Curry Shrimp with Pineapple

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 Banana
  • 1 Lime
  • 1 1/2 cups Pineapple
  • 1/4 cup Thai basil and cilantro
  • 1 Zucchini

• Canned Goods

  • 1 cup Coconut milk
  • 1/2 cup Yellow curry paste

• Condiments

  • 3 tbsp Fish sauce

• Dairy

  • 2 tbsp Ghee

Found on keviniscooking.com

Description

Directions

• In a blender add the coconut milk, fish sauce and banana. Purée until blended. Set aside.
• Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
• Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
• Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced zucchini. Cook another 2 minutes, stirring often. The sauce will thicken.
• Add the shrimp back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs and sliced lime.

Nutrition