When it is hot out, there is nothing better than light and simple for dinner. This dish checks all the boxes while still bringing an abundance of flavor. It is easy to turn up or down the heat with the addition (or not) of Sriracha. For us, we left the option to the individual and served the sriracha on the side so everyone could adjust to their personal tastes.
There is something so deeply satisfying about dishes that include coconut milk, and this dish is no exception.
INGREDIENTS 1 whole pineapple 2# large shrimp 1 T curry powder salt and pepper to taste 1 T light oil 3 c unsweetened coconut cream 3 T red curry paste 2 t fish sauce 1 red pepper, diced 1 green pepper, diced 1 yellow onion, diced 4 cloves garlic, minced cilantro and sriracha
DIRECTIONS 1. Place pineapple on grill, cook until caramelized and gill marks appear. Set aside 2. Season shrimp with curry powder, salt and pepper. Cook until just pink, set aside. 3. Add oil to preheated medium high skillet. Add peppers and onion, cooking until tender. Add garlic and continue cooking until fragrant. Stir in coconut cream, curry paste, and fish sauce. Continue cooking until reduced by half. Turn off heat and add shrimp back to pan, stirring to completely coat with the sauce. 4. Place pineapple on plate, top with shrimp mixture. Drizzle with sriracha as desired and sprinkle with cilantro. **you can also add sriracha to sauce if everyone prefers the heat.