Pineapple Coconut Shrimp Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
832 kcal
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Course
Main Course
Pineapple Coconut Shrimp Curry
Description
Pineapple Coconut Shrimp Curry mixes deveined, tail-on shrimp with a medley of vegetables including red and green bell peppers, carrot slices, and onion cooked in a coconut-based curry sauce. The sauce incorporates full-fat coconut milk, cream of coconut, pineapple juice, yellow curry powder, and curry paste giving it a sweet and aromatic base with layers of ginger, garlic, and chili heat.
The cooking process involves sautéing shrimp until just cooked, then simmering the vegetables with the curry paste and powder until tender. The coconut and pineapple elements create a creamy and bright flavor with a touch of tropical sweetness that harmonizes with the warm spices. The grated fresh ginger and fresh lime juice add zest, balancing the richness.
This curry is best served over cooked white or brown rice to soak up the flavorful sauce. Garnishing with roasted chopped peanuts adds crunch, while fresh cilantro provides a herbal contrast, enhancing the overall sensory experience.
Ingredients
- 1 lb Shrimp deveined and tail-on
- 1 tablespoon olive oil
- 2 teaspoons ginger grated, fresh
- 4 cloves garlic minced
- 1 yellow onion thinly sliced, small
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 1 red chili pepper chopped
- 1 1/2 cups carrot sliced
- 1 tablespoon yellow curry powder
- 2-3 tablespoons curry paste
- 2 cans coconut milk 13.5 ounces each, full-fat, unsweetened
- 1 2/3 cups cream of coconut
- 6 ounces pineapple juice
- lime juice of 1
- lime zest of 1
- 3 cups pineapple fresh, chunks
- 1/3 cup peanuts chopped, roasted
- cilantro chopped for garnish, fresh
- kosher salt to taste
Instructions
- Place a large deep cast iron skillet or dutch oven, over medium-high heat and add the oil. Once hot add the shrimp and season it lightly with salt.
- Cook until no longer pink and set aside on a plate.
- Add the curry paste, curry powder, fresh ginger, and garlic. Stir and cook until fragrant, about 1 minute.
- Next, add the veggies, stir and turn the heat to medium. Cook until tender, about 10 minutes, stirring from time to time.
- Add the remaining ingredients except for the chopped peanuts, stir and bring the mixture to a simmer.
- Turn heat to medium-low and allow to cook for 20-30 minutes.
- Stir in the shrimp and cook for a few more minutes.
- Serve over cooked white or brown rice. Garnish with cilantro and chopped peanuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 832 kcal
% Daily Value*
| Calories | 832kcal | 42% |
| Carbohydrates | 90g | 30% |
| Protein | 7g | 14% |
| Fat | 53g | 82% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 124mg | 5% |
| Potassium | 797mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 75g | 150% |
| Vitamin A | 6959IU | 139% |
| Vitamin C | 103mg | 114% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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