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.
Thai Shrimp and Pineapple Curry Recipe
Thai Shrimp & Pineapple Curry - shrimp & pineapple are the best combos for this amazing and super delish curry. Takes 15 minutes to make.
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 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.
Recipe Notes
You can use canned pineapple to make this dish. Choose the pineapple rings and cut into cubes.
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Samantha Kirkland
Wow! This is making my mouth watering! I never realize that cooking Thai food could be so straight forward and easy. Thank you!
john mark
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.
Marks
Can not wait for the upcoming Thailand trip with my family, I would find this dish.
Anw, I will try this recipe at home
Judy M
Could you use pork instead of shrimp?
Maithly Garcia
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.
Emily
Thanks for the great recipe, really simple to make and so delicious!
Rasa Malaysia
Thanks Emily. I am glad that you like my Thai shrimp and pineapple curry.
Michelle Richards
This was so good Rasa! I am so pleased I found this recipe!
Rasa Malaysia
Thanks for trying my recipe.
Michael Thompson
Just got back from Thailand where I ate this dish. So glad to have found a recipe!
Michelle
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.
Rasa Malaysia
Hi Michelle thanks for trying my recipe. :)
Mike
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!
Madison
Can not wait for the upcoming Thailand trip with my family, I would find this dish.
Anw, I will try this recipe at home
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.
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
Little Cooking Tips
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!
Rick
You can substitute cilantro leaves for the limes leaves.
Maria
This is a great recipe.Thanks for sharing! I made it this weekened and it was a success. My family loves it. Next time i will try replace the shrimp with other seafood or chicken.
Rasa Malaysia
Hi Maria, good idea.
Betty A Bennett
look for red curry paste in oriental grocery stores…
Ash-foodfashionparty
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.
Rasa Malaysia
Thanks Ash for your sweet support. :)
mickeydownunder
G’day Bee and yum re your Shrimp and Pineapple curry, true!
it is only brekkie here, but I could go for some of this right now too!
Cheers! Joanne
Laura
Only brekkie?! Well that is surprising, but this recipe certainly looks delicious.