For a richer flavor, use full-fat coconut milk. Adjust the amount of red curry paste to your preference for spice. Start with less and add more to taste. Feel free to add other vegetables like snow peas, carrots, or mushrooms. Fresh pineapple can be used in place of canned. Use about 1 cup of cubed fresh pineapple. If you don't have fish sauce, you can substitute with soy sauce, but use it sparingly as it's saltier.
Thai Pineapple Shrimp Curry
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS169
Transport your taste buds to the sun-kissed shores of Thailand with this vibrant and aromatic curry. Succulent shrimp and sweet pineapple mingle in a creamy coconut milk broth, infused with the fiery kick of red curry and the subtle fragrance of fresh herbs and spices. A symphony of flavors that's both exotic and comforting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol173 mg
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Fiber4 g
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Protein26 g
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Saturated Fat12 g
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Sodium1624 mg
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Sugar30 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Heat olive oil in a large skillet or wok over medium heat. Add red curry paste and cook, stirring constantly, until fragrant, about 2 minutes.
02 Step
Recipe View 3 mins Add the shrimp to the skillet and cook, stirring occasionally, until they turn pink and are partially cooked, about 3 minutes. Transfer shrimp to a plate, leaving as much of the curry paste in the skillet as possible.
03 Step
Recipe View 5 mins Pour coconut milk into the skillet with the curry paste. Add chopped leeks, onion, bamboo shoots, sugar, and fish sauce. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
04 Step
Recipe View 12 mins Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper (if using) to the skillet. Continue to simmer until the vegetables are tender-crisp, about 10-15 minutes.
05 Step
Recipe View 4 mins Return the shrimp to the skillet. Add pineapple chunks. Cook, stirring gently, until shrimp are cooked through and heated, about 3-5 minutes more.
06 Step
Recipe View Serve hot over cooked jasmine rice. Garnish with extra scallions or fresh cilantro, if desired.
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RECIPE REVIEWS
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Please Rate
Gloria Trantow
Mar 6, 2025I added a little lime juice at the end to brighten up the flavors, and it was delicious!
Hosea Hudson
Dec 30, 2024I used fresh pineapple, and it was even better!
Pedro Terry
Dec 25, 2024I've made this several times now, and it's always a hit. The pineapple adds a perfect touch of sweetness.
Erika Pacocha
Dec 24, 2024The spice level was perfect for me. I used the amount of curry paste suggested, and it had a nice kick.
Pearl Schaden
Jan 10, 2024This recipe is amazing! My family loved it, and it was so easy to make.