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Thai
Red Curry Shrimp with Pineapple
Sweet-heat red curry where seared pineapple pulls its weight against the chili — a 15-minute stunner.
383Calories
36.2gProtein
37.6gNet carbs
5.5gFiber
7.8gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 lb (450 g) shrimp, peeled
450 g
3 Tbsp (45 g) red curry paste (soy-free, GF brand)
45 g
1 cup (250 g) canned light coconut milk
250 g
1 cup (150 g) pineapple chunks
150 g
1 can (200 g) bamboo shoots, drained
200 g
1½ bell peppers (200 g), sliced
200 g
1 Tbsp (15 g) fish sauce
15 g
1½ tsp (6 g) allulose
6 g
Thai basil
15 g
1 lime
15 g
1⅔ cups (300 g) cooked rice
300 g
Method
- Bloom the red paste in a splash of the coconut milk 2 minutes until it splits and deepens.
- Add the remaining coconut milk, bamboo, and peppers; simmer 5 minutes.
- Sear the pineapple in a separate dry pan until caramel-edged (or skip and add it raw — the char is worth the pan).
- Shrimp in for 3 minutes until they curl into loose C's. Fold in the pineapple.
- Fish sauce, allulose, lime, basil — taste for the sweet/hot/salty triangle, adjust, and serve over rice.
Nutrition facts
Per serving.
Calories383
Total fat7.8 g
Total carbohydrate45.1 g
Dietary fiber5.5 g
Allulose2 g
Net carbs37.6 g
Protein36.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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