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Red Curry Shrimp & Pineapple

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1 pounds shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cups cubed pineapple, fresh or canned
1 teaspoon crushed red pepper
3 cups cooked white rice, preferable jasmine
 

 

In a large wok or skillet, cook the shrimp in the olive oil just until pink, then transfer to a plate or bowl. Stir-fry the onion and green pepper until lightly caramelized, then add the pineapple and cook until starting to caramelize around the edges. Season with crushed red pepper. Add Dr. Foo's Kitchen Red Curry Sauce and cook 5 minutes for flavors to meld, then serve over cooked rice. Serves 4-6.
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