Enjoy that amazing taste of Thai curry in a hurry! AND it is absolutely guilt-free as it is loaded with nutrients and it is calorie friendly. Quick and simple to make and makes delicious left overs. I hope you love it as I do!
Ingredients:
- 2 tsp extra virgin cold pressed coconut oil
- 1 cup coarsely chopped onions
- 1 cup thinly sliced red bell peppers
- 1 lb large raw shrimp (~25 per pound), peeled and deveined
- 2 tbsp curry powder or Thai yellow or red curry paste
- 1 tbsp grated fresh gingerroot
- 2 tsp minced garlic
- 1 cup unsweetened coconut milk
- 1 1/2 cups chopped fresh ripe pineapple
- 1 tbsp fresh squeezed lime juice
- 1 tbsp reduced-sodium soy sauce
- 1/4 cup chopped fresh cilantro or basil (or a bit of both)
- Cooked basmati rice
Method:
Cook your rice first. Have your ingredients prepped and ready to go as this meal comes together quickly!
Heat oil in a large, non-stick skillet on high heat. Add onions and peppers. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in curry, ginger root and garlic. Cook and stir until shrimp turns pink and is almost (but not quite) opaque, about 3 minutes.
Add coconut milk, pineapple, lime juice and soy sauce. Mix well. Simmer, uncovered, for about 2 minutes or until shrimp is cooked and pineapple is heated through (I like my pineapple a bit firm so I actually add it only for the last minute). Remove from heat and stir in cilantro. Serve hot over rice. ENJOY!
For more simple, healthy recipes like this check out my 8 Week Healthy Body Meal Plan — 8 weeks of meal plans, simple recipes, my grocery list and pages of my nutritional tips, strategies and guidance.
