Thai Pinapple Shrimp Curry

Our version of comfort food!

• 2 Tablespoons olive oil
  
• 4 oz jar red curry paste
  
• 1 pound large raw shrimp
  
• 2 cans coconut milk
  
• 3 small leeks chopped
• onion chopped
  
• 3 oz can bamboo shoots drained
  
• 5 tablespoons sugar
• 3 tablespoons fish sauce
• 1 cup fresh green beans halved
• red bell pepper chopped
• green bell pepper chopped 
• scallions chopped
• 1 Jalapeno pepper seeded and finely chopped
• 8 oz cab pineapple tidbits
• cooked jasmine rice

Directions

1. 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.
2. 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.