How to Make Thai Chicken Eggplant Curry

Thai Pineapple Shrimp Curry

Often eaten with rice or thai vermicelli.

Recipe Summary Thai Pineapple Shrimp Curry

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Ingredients | Thai Chicken Eggplant Curry

2 tablespoons olive oil

½ cup red curry paste

1 pound large shrimp, peeled and deveined

2 (14 ounce) cans light coconut milk

3 small leeks, chopped

½ Spanish onion, chopped

3 ounces sliced bamboo shoots, drained

5 tablespoons white sugar

3 tablespoons fish sauce

6 ounces fresh green beans, halved, or more to taste

½ red bell pepper, cut into matchstick-size pieces

½ green bell pepper, cut into matchstick-size pieces

2 scallions, sliced

1 jalapeno pepper, seeded and thinly sliced

1 (8 ounce) can pineapple chunks

3 cups cooked jasmine rice

Directions

Info | Thai Chicken Eggplant Curry

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Thai Pineapple Shrimp Curry

World Cuisine Recipes, Asian,

Images of Thai Chicken Eggplant Curry

Thai Chicken Eggplant Curry : 4 each thai eggplant, cubed 1/2 to 3/4 inch.