Quick Thai Shrimp Curry with Pineapple

Note; If you’re serving the curry with rice, start cooking it according to package instructions now.

Heat some oil in a large skillet over medium-high heat. Add zucchini and cook until browned, about 3–4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add red peppers and cook for 3–4 minutes as well, then remove and set aside.

Adding a little more oil to the pan, fry onion and garlic until translucent. Add prawns and cook until starting to brown. Stir in curry paste, coconut milk and water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through.

Remove from the heat and stir in pineapple chunks. Serve with rice and your favorite curry toppings.