A quick but satisfying weeknight meal made with spicy red curry paste, pineapple, and tomatoes
Cook rice noodles according to the package instructions, and cut pineapple & tomatoes
Heat coconut oil in a medium dutch oven over medium low heat. Add the pineapple and sauté for 5 minutes.
After the curry paste has a chance to cook for a few minutes, add the coconut milk and stir to combine.
Bring the broth to a low boil and nestle the shrimp into the curry, reduce the heat to low and cover.
Simmer the shrimp for 3-4 minutes depending on their size. You want them to be just cooked through so that they're still tender.
Once the shrimp is done cooking, turn off the heat and test the broth for flavor. Adjust seasoning as needed - I typically find it needs some salt