Shrimp with Red Thai Curry

Ingredients

2 zucchini

2 red peppers

05. can of garbanzo beans

2-3 tbls of Thai red chili paste

3-5 cloves of garlic

medium onion

lb of medium shrimp ( thawing, cleaned and deveined)

13.6 can of coconut milk

olive oil

salt and pepper (to taste)

Cored, peeled and diced pineapple (apx cup)

crushed red pepper (to taste)

Thinly slice the zucchini

Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces.

Remove cooked zucchini from the pan and put aside. 

Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic.

When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic.

Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked.

Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. 

Add the vegetables back in to the pan, and mix throughly. 

Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences!

Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy!

*I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly.