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SideChef
Recipes
Dairy-Free
Thai Pineapple Shrimp Curry

13 INGREDIENTS • 7 STEPS • 30MINS

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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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.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

30MINS

Total Time

$2.38

Cost Per Serving

Ingredients

Servings
6
us / metric
Coconut Oil
2 Tbsp
Coconut Oil
or Cooking Oil
Thai Red Curry Paste
3 Tbsp
Thai Red Curry Paste
Coconut Milk
1 can
(13.5 fl oz)
Coconut Milk
about 1 1/2 cup
Water
1 1/2 cups
Water
Large Shrimp
1 lb
Large Shrimp, peeled, deveined
or Jumbo Shrimp
Canned Diced Pineapple
1 cup
Canned Diced Pineapple
Red Chili Pepper
2
Red Chili Peppers
cut into 1/2-inch pieces
Fish Sauce
2 tsp
Fish Sauce
Lime
1
Lime, juiced
1 tsp of juice needed
Kaffir Lime Leaf
2
Kaffir Lime Leaves, julienned
Granulated Sugar
2 Tbsp
Granulated Sugar
Fresh Cilantro
to taste
Fresh Cilantro
for garnish
White Rice
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
Love This Recipe?
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

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).

Cooking Instructions

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step 1
Heat Coconut Oil (2 Tbsp) over medium-high heat in a wok.
step 2
Add Thai Red Curry Paste (3 Tbsp), then sauté till fragrant (about 1 minute).
step 3
Add Coconut Milk (1 can) and Water (1 1/2 cups). Allow this mixture to come to a boil, then reduce the heat to low. Allow the curry to simmer, stirring occasionally.
step 4
Turn the heat back up to medium-high, then add Large Shrimp (1 lb) and Canned Diced Pineapple (1 cup).
step 5
Add Red Chili Peppers (2) and continue to stir until the shrimp is cooked.
step 6
Add Fish Sauce (2 tsp), 1 tsp of Lime Juice (1), Kaffir Lime Leaves (2), and Granulated Sugar (2 Tbsp).
step 7
Stir to combine all ingredients, then transfer to a serving dish. Garnish with Fresh Cilantro (to taste), then serve with White Rice (to taste). Enjoy!
step 7 Stir to combine all ingredients, then transfer to a serving dish. Garnish with Fresh Cilantro (to taste), then serve with White Rice (to taste). Enjoy!

Tags

Dairy-Free
Comfort Food
Lunch
Date Night
Fish & Seafood
Dinner
Rice
Shellfish
Thai
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