Thai Pineapple Shrimp Curry

Ingredients

• 2 tablespoons olive oil
• 1/2 cup red curry paste
• 1 pound large shrimp, peeled and deveined
• 2 (14 ounce) cans light coconut milk
• 3 small leeks, chopped
• 1/2 Spanish onion, chopped
• 3 ounces sliced bamboo shoots, drained
• 5 tablespoons white sugar
• 3 tablespoons fish sauce
• 6 ounces fresh green beans, halved, or more to taste
• 1/2 red bell pepper, cut into matchstick-size pieces
• 1/2 green bell pepper, cut into matchstick-size pieces
• 2 scallions, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 (8 ounce) can pineapple chunks
• 3 cups cooked jasmine rice

Directions

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.

Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.