Description
Vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
Ingredients
- 1 dash Oil, For Frying
- 2 whole Zucchini, Medium Sized, Diced
- 2 whole Red Peppers, Medium Sized, Cut Into Strips
- 1 whole Onion, Medium, Finely Diced
- 1 clove Garlic, Minced
- 1 pound King Prawns (or Any Kind Of Shrimps You Like)
- 2 Tablespoons Thai Red Curry Paste
- 1 can (about 13 1/2 Oz. Size) Coconut Milk
- ½ cups Water
- 1 whole Pineapple, Small, Cut Into Chunks
Preparation
Note; If you’re serving the curry with rice, start cooking it according to package instructions now.
Heat some oil in a large skillet over medium-high heat. Add zucchini and cook until browned, about 3–4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add red peppers and cook for 3–4 minutes as well, then remove and set aside.
Adding a little more oil to the pan, fry onion and garlic until translucent. Add prawns and cook until starting to brown. Stir in curry paste, coconut milk and water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through.
Remove from the heat and stir in pineapple chunks. Serve with rice and your favorite curry toppings.
