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2 cups DEL MONTE GOLD® EXTRA SWEET PINEAPPLE chopped
½ cup Del Monte® onion, thinly sliced
1 ½ lb large shrimp, shelled and divined
1 Del Monte® green pepper, seeded and cut into thin strips
1 Del Monte® mango, cut into thin strips
1 tablespoon canola oil
2 tablespoon curry powder
1 ¼ cup light coconut milk
2 tablespoon fish sauce
1 teaspoon sriracha (or as desired)
1 teaspoon sugar
1/3 cup chopped basil |
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Heat oil in large skillet over medium heat. Cook onion until soft and then push to the side of the skillet. Add shrimp and curry powder, cook about two minutes each side. Add bell pepper and stir ingredients in the skillet together, cook until pepper softens. Add pineapple, mango, coconut milk, fish sauce, sriracha and sugar. Simmer for about 2 – 4 minutes. Remove from heat and sprinkle basil. Serve over jasmine rice. Enjoy! |
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| Average Rating |
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(1 total ratings)
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| Most Recent |
Elena from: Dothan, AL
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Comment: This recipe was surprisingly easy and quick! I made it last weekend when we had friends over to rave reviews. I kept the sriracha out on the table so people could add a little more spice if they wanted to. I will definitely make this again!
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