Enjoy that amazing taste of Thai curry in a hurry! AND it’s absolutely guilt-free as it’s loaded with nutrients and it’s 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
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! #winning

Heat oil in a large, non-stick skillet on high heat. Add onions and peppers. Cook and stir 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, fish sauce and lime . 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! 
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