Pineapple curry shrimp homemade

Two cans of Organic light coconut milk (is approximately 3 cups, 1.12 used in calorie calculation because that was as close as I could get!)
One can of organic pineapple chunks plus the juice in the can
one small can of bamboo shoots
one small can of sliced water chestnuts
one jar (approximately a quarter cup) of Thai Spice Red Curry paste
12 ounces frozen shrimp
one small bell pepper sliced
a small handful of green beans sliced
two large carrots sliced
one cup frozen peas sliced

Makes 8 two cup servings
slice the peppers, carrots and trim and cut into half the green beans.
Toss these into a stew pot with the frozen peas over med low heat until the peas are thawed and the carrots and peppers steamed to almost the desired tenderness.
Toss in the cans of coconut milk, pineapple, bamboo shoots, water chestnuts and heat through. Once warmed, add the frozen shrimp and cook until the shrimp are almost done (just turning pink). Add the thai curry paste and salt if needed (I didn't add any and it was yummy) and add drops of Sriracha sauce as desired. Serve over warmed rice (not included in the calculations).

Number of Servings: 8

Recipe submitted by SparkPeople user TNEWS333.