Name: Thai Pineapple Shrimp Curry
Total time: PT1800.0S
Yield: 6
Ingredients: 2 tablespoon Coconut Oil; 3 tablespoon Thai Red Curry Paste; 1 can Coconut Milk; 1 1/2 cup Water; 1 pound Large Shrimp; 1 cup Canned Diced Pineapple; 2 Red Chili Pepper; 2 teaspoon Fish Sauce; 1 Lime; 2 Kaffir Lime Leaf; 2 tablespoon Granulated Sugar; to taste Fresh Cilantro; to taste White Rice

Thai Pineapple Shrimp Curry

Recipe

5.0

1 rating

This easy Thai Pineapple Shrimp Curry is the perfect balance of sweet and savory. Perfectly cooked shrimp with sweet, juicy pineapple are paired in an aromatic Thai Red Curry base, topped with fresh cilantro then served with steamed rice.

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Wok & Skillet

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30MINS

Total Time

$2.38

Cost Per Serving

Ingredients

Servings

us / metric

2 Tbsp

Coconut Oil

or Cooking Oil

3 Tbsp

Thai Red Curry Paste

1 can
(13.5 fl oz)

Coconut Milk

about 1 1/2 cup

1 1/2 cups

Water

1 lb

Large Shrimp, peeled, deveined

or Jumbo Shrimp

1 cup

Canned Diced Pineapple

Red Chili Peppers

cut into 1/2-inch pieces

2 tsp

Fish Sauce

Lime, juiced

1 tsp of juice needed

Kaffir Lime Leaves, julienned

2 Tbsp

Granulated Sugar

to taste

Fresh Cilantro

for garnish

to taste

White Rice, steamed

for serving

Nutrition Per Serving

VIEW ALL

Calories

321

Fat

20.5 g

Protein

22.2 g

Carbs

13.9 g

Author's Notes

If you prefer a thinner curry, allow the curry to simmer for just 3–5 minutes. If you’re like me and you like your curries really thick and velvety, it will take about 10–15 minutes.

The shrimp will cook quickly (about 2 minutes or less) so keep a close eye. You will know that the shrimp is done when it starts to curl into a C-shape; there should be a bit of a gap in the middle of the shrimp (if it’s a really tight O-shape, this means that the shrimp is overcooked and will be more rubbery).