New Recipes

Thai Shrimp and Pineapple Curry

Shrimp and Pineapple Curry
Shrimp and Pineapple Curry pictures (3 of 5)

Earlier this week I tested out a recipe with pineapple, for the street food festival at ChoLon Denver on August 22 where I am going to present two dishes for the guests (click here to buy tickets for the event). I bought a big pineapple and had the leftover. Whenever I have some leftover pineapple, I’d make pineapple fried rice, or shrimp and pineapple curry.

Thai Shrimp and Pineapple Curry

There are two versions of shrimp and pineapple curry I like. One is the Nyonya version (click here for the recipe) and the other one is Thai shrimp and pineapple curry. Both of them are utterly scrumptious and appetizing. The pineapple adds a nice, sweet tang to the overall curry, and the shrimp and coconut milk basically complete the dish. I can eat two full servings of steamed white rice with this dish.

Thai Shrimp and Pineapple Curry

What I love about this Thai shrimp and pineapple curry is that I can just use store-bought red curry paste, so there is no need to make the spice paste from scratch, unlike the Nyonya Udang Lemak Nenas. You know me, when it comes to cooking, I don’t mind all the shortcuts as long as the end result tastes great. I know most people don’t buy fresh pineapple and eat it as a daily “fruit,” so you can always opt for canned pineapple. If are you using canned pineapple, make sure you choose those cut in rings.

Here you have it, my Thai shrimp and pineapple curry recipe, quite possibly my favorite Thai curry ever! It’s so tasty you will thank me after you try making this yourself.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

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.

Leave a Comment

Your email address will not be published. Required fields are marked *