Ingreadient

• 2 tablespoons olive oil
• ½ cup red curry paste
• 1 pound large shrimp, peeled and deveined
• 2 (14 ounce) cans light coconut milk
• 3 small leeks, chopped
• ½ spanish onion, chopped
• 3 ounces sliced bamboo shoots, drained
• 5 tablespoons white sugar
• 3 tablespoons fish sauce
• 6 ounces fresh green beans, halved, or more to taste
• ½ red bell pepper, cut into matchstick-size pieces
• ½ green bell pepper, cut into matchstick-size pieces
• 2 scallions, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 (8 ounce) can pineapple chunks
• 3 cups cooked jasmine rice