Thai Shrimp and Pineapple Curry

4.88 from 16 votes
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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.

Easy and delicious Thai red shrimp and pineapple curry served in a bowl.
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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.

Quick and easy Thai red curry made with shrimps and pineapple, ready to serve.

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.

Tasty Thai red shrimp curry with pineapple and coconut, picked with a spoon.

This is quite possibly my favorite Thai curry ever! It’s so tasty you will thank me after you try making this yourself.


Frequently Asked Questions

How many calories per serving?

This recipe is only 354 calories per serving.

Easy homemade Thai pineapple shrimp curry recipe.

What To Serve With Thai Shrimp And Pineapple Curry

For an easy and wholesome Thai meal, I recommend the following recipes:

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4.88 from 16 votes

Thai Shrimp and Pineapple Curry

Thai Shrimp & Pineapple Curry – shrimp & pineapple are the best combos for this amazing and super delish curry. Takes 15 minutes to make.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 people
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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) shrimp, shelled and deveined, tail-on
  • 1 cup pineapple cubes
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon sugar, or palm sugar
  • 1 squirt lime juice

Instructions 

  • Heat a pot with 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 coconut milk, water, and kaffir lime leaves, then bring the curry to a boil.
  • Add the prawns and pineapple, and let them cook for about 5 minutes over medium to low heat. Stir in the fish sauce, sugar, and lime juice until well combined. Turn off the heat and serve immediately with steamed white rice.

Notes

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

Nutrition

Serving: 2people, Calories: 354kcal, Carbohydrates: 17g, Protein: 17g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 142mg, Sodium: 1012mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





23 Comments

  1. Amy says:

    5 stars
    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!

    1. Rasa Malaysia says:

      Awesome, thanks for trying my recipe.

  2. Amy says:

    5 stars
    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!

  3. Samantha Kirkland says:

    5 stars
    Wow! This is making my mouth watering! I never realize that cooking Thai food could be so straight forward and easy. Thank you!

  4. john mark says:

    5 stars
    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.