Easy Thai Red Curry Shrimp {Seriously}

I love Thai dishes.

I love the explosion of colour in each dish.

I love the aroma that swallows my kitchen when cooking them.

This is an original recipe and a very simple meal to make.

I’ve added some notes.

Servings = Approximately 3

INGREDIENTS

 1 Tbsp. Canola Oil (not pictured)
1 tsp Red Curry Paste (I suggest I like the Mae Ploy brand) *
1 can Coconut Milk (I use Light)
~1/2 lb (24) Frozen Shrimp**
Handful frozen Green Beans**
8 oz. can of Pineapple Chunks, drained and reserve juice (I only had crushed on hand)
2 Cups cooked Jasmine Rice

* you can add more if you like, but remember, more = spicy!
**more or less, you decide
***  ~1/4 C water and 1 Tbsp flour (optional, see below – not pictured)

DIRECTIONS
At medium-low, heat oil in pan, add curry paste and cook until fragrant, about 5 minutes.

Add coconut milk, stir for about 2 minutes, then add shrimp.  When shrimp is almost cooked, add green beans and pineapple chunks.

I like to thicken the sauce by mixing in 1/4 C water with 1 Tbsp of flour. The best way (I’ve found) is  to place the water and flour in a container,  shake it (with lid on!), then pour it in, and let simmer for about 1 or 2 minutes.

Serve over cooked Jasmine Rice.
{If you find you’ve made the dish too spicy you can add some of the reserved pineapple juice to ease the spiciness.}