Thai Pineapple Shrimp Curry

Serves: 4


3 Tbsp Flying Olive Cilantro and Roasted Onion or Lime Extra Virgin Olive Oil, or a Combination (If you LOVE spiciness, add Baklouti Green Chili for all or part of your mix)

2 Tbsp green curry paste

1 (13.5 oz can) light coconut milk, well shaken

2 Tbsp Flying Olive Coconut, Honey Ginger, or Pineapple Balsamic Vinegar or a Combination

2 Tbsp fresh lime juice (about 1 small)

1 Tbsp lower-sodium soy sauce

2 tsp- 2 Tbsp sugar or sugar substitute (I usually use about 2 tsp of sugar substitute), if desired

1 ¼ pound peeled and deveined raw medium shrimp

1 ½ cups chopped yellow onion (about 1 medium)

1 ¼ cups chopped red (or any color) bell pepper (about 1-2)

2 cups canned pineapple chunks (20 oz can), drained or 2 cups fresh pineapple chunks

½ cup chopped fresh cilantro, divided

3 Tbsp green onions (scallions), root end removed, white and light green only, thinly sliced

3 Tbsp chopped unsalted roasted peanuts

Rice to serve, if desired


Heat 1 Tbsp of Flying Olive Extra Virgin Olive Oil(s) of Choice in a medium saucepan over medium-high heat. Add the curry paste and cook, stirring constantly, for 1 minute. Add the coconut milk and the Flying Olive Balsamic Vinegar(s) of Choice. Bring to a boil. Reduce the heat to a simmer. Cook the mixture until slightly thickened, about 5-7 minutes. Remove from the heat and stir in the lime juice and soy sauce. Taste, but BE CAREFUL, it’s HOT. Add sugar or sugar substituted to taste.

Heat 1 Tbsp of Flying Olive Extra Virgin of Choice in a large skillet over medium-high heat. Add the shrimp and cook until they are opaque, about 4-5 minutes, longer for larger shrimp. Remove to a plate. Add the remaining  Tbsp Flying Olive Extra Virgin of Choice to the pan. Add the onion and bell pepper and cook, stirring often until the veggies are tender, about 2-3 minutes. Add the curry mixture, shrimp, pineapple, and ¼ cup cilantro. Cook until the sauce thickens, about 1 minute.

If desired, add rice to 4 bowls. Divide the shrimp mixture evenly among the bowls. Top with the green onions, peanuts and remaining ¼ cup of cilantro. Serve.

Inspired by a recipe in Cooking Light Magazine, August 2018.

Submitted by Barb L.