A Thai Dinner

Following the bland turkey, tasteless stuffing, and too-sweet pumpkin pie (not that we don't love it), there's nothing like a bit of curry spice mixed with the sweet taste of pineapple. This is the first time I've ever cooked  anything this... exotic? Yet surprisingly, it turned out extremely well.

My Curried Shrimp with Pineapple

Curried Shrimp with Pineapple

The following is taken from Simply Delicious the Costco Way

Ingredients:

• 1 tablespoon canola oil (or any frying oil; I used olive oil)
• 1/2 cup thinly sliced onion
• 1 1/2 pounds large shrimp, shelled and de-veined
• 2 tablespoons curry powder
• 1 fresh green bell pepper, seeded and cut into thin strips
• 2 cups fresh Del Monte Gold Extra Sweet pineapple, chopped
• 1 fresh mango, cut into thin strips
• 1 1/4 cups light coconut milk
• 2 tablespoons fish sauce
• 1 teaspoon Sriracha (Thai hot sauce), or to taste
• 1 teaspoon sugar
• 1/3 cup chopped fresh basil (I didn't include this as it's mainly for decoration)
• Cooked jasmine rice, for serving (I used regular rice)

Directions:

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft. Push to the side of the skillet.
2. Add shrimp and curry powder; cook for about 2 minutes on each side.
3. Add bell pepper and stir the ingredients in the skillet together. Cook until the pepper softens
4. Add pineapple, mango, coconut milk, fish sauce, Sriracha and sugar. Simmer for about 2-4 minutes. Remove from the heat and sprinkle with the basil.
5. Serve over jasmine rice. Makes 4 servings.