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Coconut Shrimp with Pineapple Curry

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Category: Other Asian
Prep Time: Cook Time: Total Time:

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Serves/Makes: 4
Ready in: < 30 minutes

1 tablespoon yellow curry paste

1 cup lite coconut milk

1/2 fresh pineapple, peeled, cored and chopped

2 teaspoons olive oil

1 small onion, chopped

1 teaspoon minced garlic

2 cups low-sodium chicken or vegetable broth

2 medium eggplants, chopped into 1" cubes

1 pound cooked shrimp

salt, to taste

freshly ground black pepper, to taste

Combine the curry paste, coconut milk and pineapple in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes.

Add the garlic and cook 1 minute more. Add the chicken broth by the tablespoonful as needed to keep the mixture from sticking and burning.

Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.

Add the shrimp and heat thoroughly. Stir in the curry mixture and serve.

Recipe Source: cdkitchen.com

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