A quick and easy Thai curry with shrimp. Ready in just about 20 minutes! Nice spooned over basmati rice. Makes 2 servings, but can be doubled/tripled as needed.
2tspcooking oilfor pan
1/2mediumbell peppercored, thinly sliced and cut into bite-sized lengths
1 1/2tspThai red curry pasteplus more to taste
2/3cupfull-fat coconut milkstirred (or all of a 160ml/5.4oz can)
1/3-1/2cupcanned pineapple chunksor rings, cut into chunks
1tspginger pasteor 1/2 tsp fresh ginger minced
14-16largefrozen raw or cooked shrimp
Juice of 1/4 lime
Chopped fresh cilantro
Lime wedgesfor drizzling
Prepare and gather your ingredients.
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion and cook, stirring, until tender, about 4 minutes. Add Red Curry Paste and cook, stirring, about 30 seconds. Add coconut milk, pineapple, fish sauce, brown sugar, ginger paste and lemongrass paste. Stir to combine, then reduce heat to medium.
Add frozen shrimp and cook in the sauce, about 4-5 minutes for raw shrimp or until thawed and warmed through, for pre-cooked shrimp. Scatter spinach over-top and cooking, stirring in the spinach as it wilts. Drizzle with juice from 1/4 of a lime.
Taste sauce. Add additional curry paste, if needed. You may also need a touch of salt, though the fish sauce is salty, so you may find it enough.
Serve garnished with chopped cilantro and with lime wedges for drizzling. Nice spooned over basmati rice.
Be sure to read the Ingredient Notes above this Recipe Card, for tips and substitution suggestions. You will also find photos of the process of making this curry and some more cooking tips in the Cook's Notes section there, as well.