A Thai inspired pineapple and shrimp curry.
Instead of coconut milk, this recipe uses pineapple juice to create a slightly sweet curry sauce. It combines the elements of sweet and sour shrimp and gives them a curry spin. It is quickly and easily prepared, so that in the time it takes to make the rice, your curry will be ready to serve. It helps to gather all of the ingredients before you start. This recipe moves fast!
2 Tbsp Butter
1 Tbsp Olive or Avocado Oil
1 large Onion, chopped
2 Tbsp Curry Powder
1 Bell Pepper, chopped
2 cups Fresh Pineapple, cubed
1 lb Shrimp, peeled and deveined
6 oz Pineapple Juice
1/2 cup Chicken Broth
1 Tbsp Fish Sauce or 2 Tbsp Coconut Aminos
- a Soy-Free Soy Sauce Substitute (see the bottom of this post for more information)
(if Soy is not an issue, you can use 2 Tbsp Gluten Free Soy Sauce)
In a large skillet, over med/low heat, sauté the onions in the butter and oil.
When the onions are translucent, add the curry powder and cook for 2 minutes.
Add the bell pepper...
... and pineapple. Continue to cook for another 5 minutes, stirring constantly.
Turn up the heat to med/high heat and add the shrimp to the skillet.
Immediately pour in the pineapple juice...
... the chicken broth...
... and your choice of Fish sauce, Coconut Aminos or GF Soy Sauce.
Bring to a boil and cook for 5 minutes
until the sauce reduces and thickens slightly and the shrimp are opaque.
Serve over Brown or Jasmine Rice.
Serves 4.
Coconut Aminos is a recent discovery of mine that has been wonderful
for adding the flavor of Soy Sauce to Asian dishes.
It is organic, gluten-free and of course soy-free.
I am able to find it in the Gluten Free Section of my local grocery store.
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