Recipe Index

Thai | Pineapple and Shrimp Red Curry

Posted on September 8, 2016

I made a Thai dinner with this dish, Steamed Sticky Rice, Green Papaya Salad and Thai Cucumber Relish. Served Singha Thai beer to drink. Yum.

Yield: 4 servings

pineapple and shrimp red curry


1 tablespoon coconut oil (or grapeseed oil)

2 tablespoons Thai red curry paste, such as Mae Ploy

3 kaffir lime leaves, cut into fine strips (or lime zest)

1 cup well-stirred coconut milk

1 cup pineapple chunks (canned okay)

1 pound medium shrimp, peeled and deveined

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 tablespoon grated palm sugar, packed (or light brown sugar)

1/4 cup Thai basil leaves, roughly torn (or regular basil leaves)



In a large skillet or wok, add the coconut oil and heat over medium-high heat until shimmering; add the curry paste and lime leaves and sauté until fragrant, 1 minute. Add the coconut milk and stir to combine, then add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.

Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine. Taste and adjust seasoning with more fish sauce, lime juice and sugar.

Transfer curry to a warm serving bowl and top with torn basil. Serve with Steamed Sticky Rice.


(Ref. Sur La Table's "Pineapple and Shrimp Red Curry" recipe, "Fabulous Thai Flavors" class.)