New Recipes

Thai Shrimp and Pineapple Curry

Thai Shrimp and Pineapple Curry


Thai Shrimp and Pineapple Curry Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


1 1/2 tablespoons oil
2 tablespoons Thai red curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
3 – 4 kaffir lime leaves, slightly bruised, optional
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes
1/2 tablespoon fish sauce
1/2 tablespoon sugar/palm sugar
A squirt of lime juice


Heat up a pot with the cooking oil. When the oil is heated, add the curry paste and stir to release the aroma. Make sure to keep stirring and don’t burn the curry paste. Add the coconut milk, water, and kaffir lime leaves and bring the curry to boil. All the prawn and pineapple and let cook for about 5 minutes on medium to low heat. Add the fish sauce, sugar, and lime juice, stir to combine well. Turn off the heat and serve immediately with steamed white rice.

Cook’s Note:

You can use canned pineapple to make this dish. Choose the pineapple rings and cut into cubes.

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9 COMMENTS... read them below or add one

  1. This might be my first time commenting but I am no stranger to your lovely blog, I’ve talk to many about it. I am a very loyal follower of your blog. Great recipes and turns out perfect everytime.
    To the recipe, love simplicity and short cuts are nice. The curry looks amazing.

  2. It looks delicious! The only problem is that we’ll have to omit the lime leaves (impossible to find here in Athens). We also need your advice. We asked for red curry paste in spices shops yesterday but we couldn’t find any. Is there a way to make our own? If not, what could we substitute with?
    Thank you for the amazing recipe Rasa!

  3. Anne McCulloch

    A lovely refreshing dish, the pineapple with the spices was delicious, we had to use dried lime leaves here in Scotland, but a great recipe which takes little time. thankyou

  4. Rick

    I loved this dish when I first made with shrimp, but I had to substitute cilantro for the kaffir leaves. I know they are close, but I still would like to try it with the real stuff. But I always made the sauce up ahead of time so I could add to pan seared halibut and it was awesome.

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