Fish

Chino Latino's Coconut Shrimp Curry takes several minutes to prepare.

Chino Latino's Coconut Shrimp Curry takes several minutes to cook.

Chino Latino's Coconut Shrimp Curry makes 3 servings.

The ingredients for Chino Latino's Coconut Shrimp Curry are:

10 ounces pineapple curry sauce (see below)
6 ounces jumbo (U-12 size) shrimp, peeled and deveined
6 ounces fresh pineapple cut into 1 cubes
4 ounces red bell pepper diced into 1" pieces
1/2 ounce cilantro, chopped
1 ounce coconut flakes, toasted
4 c. jasmine rice

Pineapple Curry Sauce:
1 pint coconut milk
1 c. crushed fresh pineapple
3 T. red curry paste
1-1/3 T. sugar

optional: (in original recipe, but I do not like the taste)
1/4 c. fish sauce

Here is how you make Chino Latino's Coconut Shrimp Curry:

To make sauce, combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. In a separate pan combine pineapple, red bell pepper, and shrimp. Add Pineapple Curry Sauce, cover, and simmer until shrimp is just done. Cook jasmine rice according to package instructions. Mound rice in a large serving bowl and pour shrimp with sauce over top. Garnish with chopped cilantro and toasted coconut flakes. Recipe will easily serve 2?3 people.Number of Servings: 3Recipe submitted by SparkPeople user SUSAN1019.

The nutritional information for Chino Latino's Coconut Shrimp Curry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 322.6

• Total Fat: 17.8 g
• Cholesterol: 42.6 mg
• Sodium: 829.0 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.3 g
• Protein: 7.1 g