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Thai Shrimp and Pineapple Curry - shrimp & pineapple are the best combos for this amazing and super delish curry. Takes 15 minutes to make.
Table of Contents
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 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.
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.
This is 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.
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
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.