Thai Pineapple Shrimp Curry – Fustini's Oils & Vinegars

Ingredients

• ¼ cup red curry paste
• 2 (13.5 oz.) cans of coconut milk
• 2 tablespoons Fustini's Basil Crush olive oil
• 1 lb peeled, deveined, raw shrimp
• 2 tablespoons Fustini's Mango balsamic
• 1 tablespoon soy sauce
• 1/3 cup honey
• 1 ½ cups sliced bamboo shoots, drained
• ½ red bell pepper, julienned
• ½ green bell pepper, julienned
• ½ small onion, chopped
• 1 cup pineapple chunks
• rice for serving