Thai Pineapple Shrimp Curry

Ingredients

3 tablespoons canola oil, divided

2 tablespoons green curry paste

1 (13.5-oz.) can light coconut milk, well shaken

2 tablespoons granulated sugar

2 tablespoons fresh lime juice

1 tablespoon lower-sodium soy sauce

1 1/4 pounds peeled and deveined tail-on raw medium shrimp

1 1/2 cups chopped yellow onion

1 1/4 cups chopped red bell pepper

2 cups fresh pineapple chunks

1/2 cup chopped fresh cilantro, divided

3 tablespoons thinly sliced scallions

3 tablespoons chopped unsalted roasted peanuts

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.