A special thank you to Brenda Dean for recommending this recipe from the "Happy Herbivore".
Brenda likes to add tofu but I have tweaked the recipe a bit and decided to add some shrimp and peas and changed the proportions to include more sauce.
This is delicious and leftovers reheat well.
I served it over a rice blend of Texmati white, brown wild and red rice and served it with egg rolls on the side.


6 GREEN ONIONS
2 Tbsp. GINGER
4 GARLIC CLOVES, minced
1/2 c. VEGETABLE BROTH
1 each RED, YELLOW, ORANGE BELL PEPPERS, sliced in thin strips
1 JALAPENO PEPPER, minced
RED PEPPER FLAKES, to taste
1-20-oz. can DICED PINEAPPLE IN JUICE (not syrup)
1 c. frozen GREEN PEAS
3 tsp. YELLOW CURRY POWDER
14 oz. can UNSWEETENED COCONUT MILK
2 Tbsp. CORNSTARCH mixed with a little additional vegetable broth to make a slurry
2 Tbsp. BASIL, thinly sliced
1 tsp. SOY SAUCE
1 lb. SHRIMP, shelled, deveined and sautéed in a little oil until they turn pink.


Place green onions, ginger, and garlic in a skillet and add enough broth to cover the bottom of the pan and sauté over high heat for a couple minutes until fragrant.

Add peppers, jalapeno, and red pepper flakes and sauté until the peppers soften, adding a little more broth as needed to prevent sticking.

Add pineapple with juice and peas, stirring to combine and heat the mixture.
Add some of the cornstarch slurry to thicken and bring to a boil, adding more of the slurry as needed to thicken the sauce, as desired.

Add basil and soy sauce and stir to combine.

Serve over rice.

Serves 4