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Pineapple curry, just like at your favorite Thai restaurant! Juicy shrimp and sweet, tangy pineapple in a rich, flavorful curry that’s ready in just 15 minutes. It’s quick, easy, and so good you’ll be making it on repeat—trust me on this one! Watch the video for an easy step-by-step guide.
Thai Pineapple Curry Recipe
Whenever I have leftover pineapple, I love making either Pineapple Fried Rice or pineapple curry. There are two types of pineapple curry that I absolutely love: the Malaysian Nyonya Pineapple Prawn Curry and this easy Thai Pineapple Curry recipe. Both are beyond delicious and totally satisfying. The pineapple brings the perfect sweet tang to the curry, and the shrimp and coconut cream really bring it all together. Honestly, I can easily eat two full servings of steamed white rice with this dish.
What I love about this Thai pineapple curry recipe is how easy it is to make. I can use store-bought Thai red curry paste, so no need to make the spice paste from scratch. You know me, I’m all about shortcuts, as long as the end result tastes amazing. This might just be my all-time favorite Thai curry—it’s so tasty, you’ll be thanking me after you try it!
Why You’ll Love This Recipe
- Ready in 15 minutes. This recipe takes 3 simple steps—no long prep or cooking!
- Just like my favorite Thai restaurant. If you’re into pineapple curry at Thai restaurants, this version tastes even better, I promise.
- Sweet and savory magic. The shrimp, pineapple, and coconut cream come together to create a flavor explosion I can’t get enough of. The curry sauce is so good!
- No fuss with curry paste. With store-bought Thai red curry paste, this recipe stays quick and easy but still packed with all the bold, delicious flavor.
Ingredients You’ll Need
- Oil – Use vegetable oil or canola oil.
- Thai red curry paste – I recommend going with authentic Thai red curry paste, like Mae Ploy or Thai Kitchen brand.
- Pineapple – I get that fresh pineapple isn’t always on hand, so canned pineapple works just fine. Just make sure to pick the kind cut into rings, drain it well, and go for the unsweetened version to keep the flavor balanced.
- Red chilies
- Coconut cream – If you can’t find coconut cream, no worries! Just use coconut milk instead and reduce the amount of water to keep the consistency just right.
- Water
- Shrimp – If you’re not in the mood for shrimp, you can easily swap it out for chicken breast cut into cubes to make a delicious chicken pineapple curry.
- Fish sauce
- Sugar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Shopping Guide: You can find Thai ingredients in the international aisle of grocery stores, at Asian food stores, or online. Purchase a small bottle or plastic tub; they last forever in the fridge.
How To Make Pineapple Curry
Alright, heat up a pot over medium heat and toss in the cooking oil. Once it’s nice and hot, add the curry paste and give it a good stir to release all those amazing smells. Just keep an eye on it so it doesn’t burn!
Now, toss in the pineapple, chilies, coconut cream, and water. Give it a stir, then let it come to a boil.
Now, toss in the shrimp and cook them for about 1-2 minutes, or just until they’re nice and pink. Stir in the fish sauce and sugar, then turn off the heat.
Serve it up with some fluffy steamed rice, and you’re ready to dig in!
Secrets For The Best Thai Pineapple Curry
- I recommend using a good-quality Thai red curry paste like Mae Ploy or Thai Kitchen. It saves you the hassle of making it from scratch and gives your curry that rich, authentic flavor.
- Don’t skip the fish sauce! It adds that savory, umami depth to the curry and helps balance the sweetness of the pineapple. A little bit goes a long way.
- If you can get coconut cream, use it! It’s thicker and richer than coconut milk, which gives your curry a velvety texture. If you can’t find it, no worries—just reduce the water to 120ml if you’re using coconut milk.
- Don’t overcook the shrimp! They cook fast—just 1-2 minutes in the curry is all you need. Overcooked shrimp can get tough, and that’s not what we want here. Keep ‘em tender!
Frequently Asked Questions
Yes. Just make sure to thaw it properly before cooking. You can let it sit in the fridge overnight or, if you’re in a hurry, place it in a bowl of cold water to speed things up. Avoid precooked shrimp—it won’t soak up the curry flavors and can overcook easily.
You can, but if you want the best flavor and that creamy texture we all love, stick with full-fat coconut cream or coconut milk. Light versions are okay if you’re going for a lighter option, but just know they won’t give you the same richness, and the taste might be a bit different.
Definitely! If you’re craving more heat, just swap out the regular red chilies for bird’s eye chilies (Thai chilies). Give them a smash before adding them in, and you’ll get that perfect spicy punch!
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 2 days. Reheat it gently on the stove, and maybe add a little more water to bring it back to life!
This recipe is only 359 calories per serving.
What To Serve With Pineapple Curry
For an easy and wholesome Thai meal, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Pineapple Curry
Ingredients
- 2 tablespoons oil
- 2 tablespoons Thai red curry paste, store-bought
- 1 cup pineapple cubes, heaping
- 1 – 2 red chili, seeded and slice lengthwise
- 1/2 cup coconut cream
- 200 ml water
- 8 oz shelled, deveined, tail-on shrimp , 250 g
- 2 tablespoons fish sauce
- 1 tablespoon sugar, or palm sugar
Instructions
- Heat a pot over medium heat and add the cooking oil. Once the oil is hot, add the curry paste and stir to release its aroma, being careful not to burn it.
- Add the pineapple, chilies, coconut cream, and water, then bring the curry to a boil.
- Add the shrimp and cook for about 1-2 minutes or until cooked. Stir in the fish sauce and sugar. Turn off the heat and serve immediately with steamed white rice.
Video
Notes
- I recommend using a good-quality Thai red curry paste like Mae Ploy or Thai Kitchen. It saves you the hassle of making it from scratch and gives your curry that rich, authentic flavor.
- Don’t skip the fish sauce! It adds that savory, umami depth to the curry and helps balance the sweetness of the pineapple. A little bit goes a long way.
- If you can get coconut cream, use it! It’s thicker and richer than coconut milk, which gives your curry a velvety texture. If you can’t find it, no worries—just reduce the water to 120ml if you’re using coconut milk.
- Don’t overcook the shrimp! They cook fast—just 1-2 minutes in the curry is all you need. Overcooked shrimp can get tough, and that’s not what we want here. Keep ‘em tender!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this last night and substitute chicken for the shrimp – it was FANTASTIC! It tasted just like my favorite Thai restaurant’s curry. Followed the recipe exactly but didn’t have kaffir leaves – still tasted amazing. Excited to try this again soon!
Awesome, thanks for trying my recipe.
Just made this last night and substitute chicken for the shrimp – it was FANTASTIC! It tasted just like my favorite Thai restaurant’s curry. Followed the recipe exactly but didn’t have kaffir leaves – still tasted amazing. Excited to try this again soon!
Wow! This is making my mouth watering! I never realize that cooking Thai food could be so straight forward and easy. Thank you!
This dish had water in my mouth looks like to be a delicious recipe i will try that at my home thanks for a great recipe.