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Thai Shrimp & Pineapple Curry – shrimp & pineapple are the best combos for this amazing and super delish curry. Takes only 15 minutes to make!
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.
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.
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.
How Many Calories per Serving?
This recipe is only 354 calories per serving.
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Thai Shrimp and Pineapple Curry
Ingredients
- 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 (250g) shelled and deveined shrimp, tail-on
- 1 cup pineapple cubes
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sugar/ palm sugar
- 1 squirt lime juice
Instructions
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can not wait for the upcoming Thailand trip with my family, I would find this dish.
Anw, I will try this recipe at home
Could you use pork instead of shrimp?
The recipe is just awesome. It is also looking very delicious. Looking forward to making this. Hope that everybody will love it. Thanks a lot for sharing such a recipe.
Thanks for the great recipe, really simple to make and so delicious!
Thanks Emily. I am glad that you like my Thai shrimp and pineapple curry.
This was so good Rasa! I am so pleased I found this recipe!
Thanks for trying my recipe.
Just got back from Thailand where I ate this dish. So glad to have found a recipe!
I made this last night for dinner. Literally took 10 minutes to prepare. The only change I made was I added a couple tablespoons of cream to make add to creaminess and I added a little lemongrass. This was sooo yummy. Will Definately make over and over.
Hi Michelle thanks for trying my recipe. :)
Thank you for sharing this recipe. I don’t normally like pineapple in savory foods but it looks really nice. I’m going to tell my wife about this recipe and see what she thinks about it. Thanks again!
Can not wait for the upcoming Thailand trip with my family, I would find this dish.
Anw, I will try this recipe at home
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.