Green curry paste is the base of the flavorful sauce—look for it in the Asian foods aisle of your supermarket.

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Credit: Jennifer Causey

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

  • Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

  • Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Nutrition Facts

407 calories; fat 21g; saturated fat 6g; protein 24g; carbohydrates 34g; fiber 4g; sugars 20g; added sugar 6g; sodium 521mg.