I would never blog about a recipe that didn’t taste good, so I suppose it’s a little redundant and unnecessary to start every post with “OMG THIS IS THE BEST THING EVER! EAT IT NOW! Jkfewlwlskldk om nom nom SO GOOD!!!” but seriously…this Thai curry coconut shrimp with pineapple is delicious. And, best of all, it’s easy.
I adapted the recipe from SkinnyTaste.com, one of my favorite food blogs. May through August all I can think about is fruit, fruit and more fruit, so I wanted to incorporate pineapple into the recipe. It was a phenomenal choice, if I do say so myself.
- 1 tsp oil
- 2 scallions (finely chopped and separated by white root and green leaf-ish part…”leaf-ish”—that’s a super advanced vocab word straight outta gourmet culinary school)
- 1 tbsp green curry
- 2 cloves garlic (minced)
- ½ lb shrimp (deveined and shells removed)
- 4oz light coconut milk
- 1 tsp Thai fish sauce
- 1 tbsp fresh basil (chopped)
- A sprinkle of salt
- ½ cup chopped fresh pineapple
- 1 cup dry brown jasmine rice
- Prepare brown jasmine rice according to package. (Boil 2 cups water, add rice, reduce heat to a simmer for roughly 30 minutes.)
- Heat oil on a skillet over medium-high heat. Add scallion whites and curry. Sauté for about 1 minute.
- Add shrimp, garlic and a sprinkle of salt to the skillet and sauté for 2-3 minutes.
- Add in the pineapple, coconut milk and fish sauce and reduce heat to a simmer for another 2-3 minutes.
- Remove from heat and stir in the scallion greens and basil.