Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant Herbs Thai curry served over rice Entree/Main Dish Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant Herbs Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant Herbs thumbnail Preparation Time: 28 minutes Total time: 28 minutes 4 Servings Ingredients: 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, Instructions: 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.

Thai Pineapple Shrimp Curry with Jasmine Rice and Fragrant Herbs

Prep Time 28 minutes
Total Time 28 minutes
Difficulty 1.0 Easy
Calories Per Servings 633 Calories
Servings 4
Nutrition facts Nutrition information coming

About

Thai curry served over rice

Ingredients 10

Ingredients

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

Steps

STEP1
Ingredients

1 tablespoon canola oil
1 to 2 tablespoons canned Thai red or yellow curry paste

Direction

Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until very fragrant, about 3 minutes.

STEP2
Ingredients

2 cups DOLE Pineapple Juice
3 tablespoons Thai or Vietnamese fish sauce
2 cups fresh DOLE Tropical Gold Pineapple,
    cut in chunks
1 pkg. (6 oz.) DOLE Baby Spinach

Direction

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.

STEP3
Ingredients

2 cups cooked Thai jasmine rice
1/4 cup DOLE Green Onions, thinly sliced
1/4 cup slivered fresh mint leaves

Direction

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.

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