Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant HerbsThai curry served over riceEntree/Main Dish
Preparation Time: 28 minutes
Total time: 28 minutes
1 tablespoon canola oil,
1 to 2 tablespoons canned Thai red or yellow curry paste,
2 cups DOLE® Pineapple Juice,
3 tablespoons Thai or Vietnamese fish sauce,
12 oz. raw shrimp, peeled and deveined,
2 cups fresh DOLE Tropical Gold® Pineapple, cut into chunks,
1 pkg ( 6 oz.) DOLE Baby Spinach Salad Blend,
2 cups Thai jasmine rice, cooked,
1/4 cup DOLE Green Onions, thinly sliced,
1/4 cup slivered fresh mint leaves,
Step 1: Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.
Step 2: Stir pineapple juice and fish sauce into the curry paste mixture and let come to a simmer. Add shrimp and pineapple chunks to the simmering curry and cook just until shrimp turns opaque, about 5 minutes. Remove from heat, add spinach, and stir just until spinach wilts.
Step 3: Scoop 1/2 cup rice into the center of each 4 serving bowls. Ladle equal portions of curry shrimp mixture into each bowl around the rice, and sprinkle each serving with equal portions of green onions and mint.