With the exception of chocolate cake, my husband likes to stack his food. Meaning, he likes to stab three to four different food items onto the same fork, then enjoy the burst of diverse flavors simultaneously. So I try to incorporate different “stackable” ingredients into one dish for maximum food-stacking happiness. Nothing works better than Thai Green Curry with Pineapple Shrimp. There are shrimps, pineapple chunks, sliced and diced veggies… it’s food stacker heaven.
Makes 8 servings (with rice)/4 servings (without rice)
Prep: 15 Minutes
Cook: 25 Minutes
Ready: 40 Minutes
- 2 pounds jumbo shrimp peeled and deveined
- 1 diced red bell pepper and 1 diced green or yellow bell pepper (yellow bell pepper would add to a sweeter flavor)
- 1/2 seeded jalapeno pepper, minced (we usually like our foods spicy, so I use 1 whole unseeded jalapeno pepper)
- 1 clove garlic minced
- 2 1/2 tablespoons Thai green curry paste
- 1 can coconut milk
- 1 can (8oz) sliced bamboo shoots
- 1 cup diced pineapple, drained
- 1 teaspoon Stevia
- 1 tablespoon extra virgin olive oil
- 2-4 tablespoons chia seeds (thickening agent, healthier alternative to cornstarch)
- 1 teaspoon cumin
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped basil
- In a large nonstick pan, heat olive oil over medium heat, then add garlic, jalapeno pepper. Saute pineapple, bamboo shoots, red and green/yellow bell peppers and garlic until veggies soften (3-4 minutes).
- Season with cumin and Stevia, then stir in coconut milk and green curry paste, then bring to a boil.
- Reduce heat and simmer uncovered for 3 minutes.
- Stir in shrimp and increase heat to medium-high. Cook and stir until shrimp is fully cooked, 4-5 minutes.
- Stir in chia seeds until desired thickness is reached
- Stir in cilantro and basil, then serve.