Pineapple Curry

4.89 from 17 votes

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!

Prep Time10

Cook Time5

Total Time15

Course: Curry, Shrimp

Cuisine: Thai Recipes

Keyword: Pineapple Curry

Servings: people

Author: Bee Yinn Low

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