20 Minute Thai Yellow Curry Shrimp: Remaking My Favorite Takeout

After many attempts at recreating my favorite takeout dish, I finally figured out a recipe that tastes almost exactly like it. I used what I already had in the house to recreate this dish so it’s super easy, but packs a lot of flavor!

Ingredients:

• 3/4 cup jasmine rice, cooked according to package instructions
• 1 tsp coconut oil
• 1/2 an onion sliced
• 1 whole jalapeno, seeded and diced
• 3/4 of a red bell pepper, sliced
• 1 tsp fresh ginger or prepared ginger paste
• 1 tsp ground turmeric
• 13 oz can coconut milk
• 1 cup frozen or fresh pineapple
• 12 medium/ large shrimp, peeled and deveined
• Salt and pepper to taste
• Optional: Garnish with fresh cilantro

Instructions:

1. Cook the Jasmine rice according to package instructions
2. Heat up 1 tsp coconut oil in a large pan over medium high heat
3. While the oil is heating, slice up your bell pepper, onion, and dice your jalapeno
4. When everything is diced, add the ingredients into the pan and saute for 2-3 minutes until they start to soften
5. When the veggies are slightly softened, add in the ginger and saute for 2 more minutes
6. Season the mixture with turmeric, salt, and pepper to taste and let the turmeric toast for one minute
7. When the turmeric is toasted, add in the pineapple and let it warm up for 1 minute
8. When the pineapple has warmed up a bit, add in the coconut milk
9. Bring the coconut milk up to a simmer and continue to simmer for 5 minutes
10. Add in your uncooked shrimp and let them poach in the mixture for 2-3 minutes until they’re pink and cooked through
11. When the shrimp are fully cooked, serve up your Thai Yellow Curry Shrimp over the jasmine rice and enjoy!