Thai Shrimp & Pineapple Curry Bowl Perfect for Meal Prep

This curry is delicious over white or black rice. I use monk fruit sweetener to reduce the impact cane or beet sugar can have on your blood glucose levels. Monk fruit also has NO CALORIES, and it’s completely natural. You can use coconut sugar instead, but like cane sugar, it will impact your blood sugar and is caloric.

Benefits: Pineapple contains bromelain, an enzyme that aids digestion by breaking down proteins. Coconut milk contains some medium-chain triglycerides (MCTs) which are broken down more easily by the body, as well as the anti-inflammatory, antimicrobial, antibacterial, and antiviral lauric acid.

Serves 4

Ingredients
3 Tbs. coconut oil, divided
1 Tbs. butter
2 tsp. curry powder
1 can (13.5 oz.) light coconut milk, well shaken
2 Tbs. monk fruit sweetener (or coconut sugar)
2 Tbs. fresh lime juice
1 tsp. lime zest
1 Tbs. soy sauce or tamari
1¼ lbs. medium-size shrimp, peeled and deveined
1½ cups chopped white onion
1¼ cups chopped red bell pepper
2 cups of pineapple chunks
½ cup chopped fresh cilantro leaves, divided
4 cups cooked white or black rice
3 Tbs. thinly sliced scallions
1 Tbs. chopped fresh mint leaves (optional)
3 Tbs. chopped unsalted peanuts (optional)

Procedure

1. Make the curry sauce: In a medium saucepan, heat 1 Tbs. oil over medium-high heat. Add the butter and curry powder and cook, stirring constantly, for 1 minute or until fragrant. Add the coconut milk and sweetener and bring to a boil. Reduce to low heat and simmer, uncovered, for about 5 minutes or until the sauce is slightly thickened. Remove from the heat and stir in the lime juice, zest, and soy or tamari sauce. Set aside.

2. In a large skillet, heat 1 Tbs. oil over high heat. Add the shrimp and cook, 4 to 5 minutes, or until opaque. Remove to a plate.
3. Add the remaining oil to the skillet, then the onion and bell pepper. Cook, stirring often, for 2-to-3 minutes or until the vegetables are tender.
4. Add the curry sauce, shrimp, pineapple, and ¼ cup cilantro leaves and cook for about 1 minute or until the sauce is thickened.
5. Spoon about 1 cup of rice into each bowl. Divide the shrimp mixture evenly among the four bowls and top with the remaining cilantro, scallions, and peanuts (if using).

Gluten-Free if using tamari

This recipe appears in Anti-Aging Dishes From Around the World. Buy it now!