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Thai Red Curry with Shrimp and Pineapple Recipe

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This recipe for Thai Red Curry with Shrimp and Pineapple is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 tbsp. coconut oil
1 inch piece ginger grated
2 shallots, minced
2 green onions, chopped
2 cloves garlic
1 serrano chilie, seeds removed and thinly sliced
3 tbsp. red curry paste
1 14 0z can unsweetened coconut milk
2 tsp Thai fish sauce
2 tsp agave nectar, honey or maple syrup
1 1/2 lb large shrimp, peeled and deveined
1 cup thinly sliced sugar or snow peas
1 red pepper, cored, seeded and sliced
1 yellow pepper cored, seeded and sliced
1 zucchini chopped
up to 1/2 cup chicken stock
1 cup fresh or frozen peas
1 cup fresh pineapple
zest and juice of one lime

Garnishes- freshly chopped chives, thai basil and cilantro, dry roasted peanuts

In a large saute pan heat oil over medium heat. Add the ginger, shallots and scallions, garlic and chilie cook for 5 minutes stirring often until the shallots are softened.

Add the red curry paste, cook stirring often for 4 more minutes, add a bit of water if the paste starts to stick to the bottom of the pan.

Pour in the coconut milk, fish sauce and agave and bring to a simmer. Add the shrimp, sugar peas, peppers and zucchini and return to a simmer. Reduce the heat and cok over medium-heat for 8 minutes or until the shrimp is cooked through. add stock if needed to keep all ingredients moist.

Add peas, lime, zest and pineapple. Remove from heat and stir in fresh herbs and peanuts.

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