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Thai Pineapple Shrimp Curry is a flavorful medley of veggies, shrimp, and pineapple in a red curry coconut sauce.
Here’s another Hawaiian-inspired recipe. On my recent trip to Hawaii, the pineapple was on every single menu, whether it was in the form of a cocktail, an appetizer, an entree, or dessert. Pineapple and Hawaii go hand-in-hand.
One of my favorite restaurants in Hawaii was Noi Thai which served incredible Thai food. I loved how they used pineapple in their veggie fried rice so I figured I’d add some pineapple to my Thai Red Curry along with some shrimp.
This combo of sweet pineapple with shrimp in a spicy Thai red sauce is fantastic. Just when you think Thai food is too spicy – not that I have an issue with it or anything – the pineapple adds a mild sweetness that’s so satisfying.
Pair this dish with some white jasmine rice or some brown jasmine rice for a healthier option. It’s amazing!
What is Thai Pineapple Shrimp Curry?
Thai Pineapple Shrimp Curry is essentially Thai Red Curry that’s prepared with shrimp and pineapple. The shrimp adds protein and the pineapple adds sweetness. The shrimp pineapple combo is so delicious and is Hawaii-inspired.
Thai Pineapple Shrimp Curry is:
Mouthwatering
Delectable
Sweet & Spicy
Delicious with Jasmine Rice
A Hawaiian-inspired Thai dish
Comforting
Dairy-free
Gluten-free
Ingredients for Thai Pineapple Shrimp Curry:
Coconut Milk: I love Chaokoh, but due to all the monkey labor and abuse, I’m on the hunt for a better brand. Please advise. You want to use canned coconut milk that’s thick and creamy.
Thai Red Curry Paste: My favorite red curry paste can easily be found at the Asian grocery store or Amazon. Maesri brand is authentic and has a good amount of spice.
Veggies: Carrots, Red Bell Peppers, and Snowpeas.
Coconut Sugar: You can use palm sugar or even brown sugar, I just prefer coconut sugar.
Fish Sauce: You can even find a vegetarian fish sauce these days, I prefer regular fish sauce.
Shrimp: I use frozen Argentinian shrimp from Trader Joe’s. Be sure to rinse and soak it in cold water for 15-20 minutes prior to using it. You can also use fresh shrimp.
Pineapple: I love using fresh pineapple because it makes all the difference in flavor.
Thai Basil Leaves: These can easily be found at your local Asian grocery store, and sometimes in a regular grocery store. You definitely do not want to omit this ingredient.
Kaffir Lime Leaves: When you buy kaffir lime leaves, make sure to freeze them. The smell is insane and you can find these at your local Asian grocery store or Amazon. If you can’t find them, you can omit them. A squirt of lime juice will work once you’re ready to serve.
How to make Thai Pineapple Shrimp Curry recipe step by step?
Prep
1. I’m using frozen Argentinian wild shrimp from Trader Joe’s. Rinse. Soak in cold water for 10-20 minutes – it’ll thaw.
2. In the meantime, chop your veggies and fruit. Chop the pineapple. Slice the red bell peppers. I used pre-packaged organic carrot chips or you can slice the carrots. Set aside snowpeas.
Cook
1. Heat up a cast iron skillet on medium heat. Once hot, add 3 spoonfuls of coconut milk from the can you are going to use. Let it heat up – it’ll start to bubble.
2. Now add your Thai red curry paste.
3. Cook for a minute.
4. Now add the remainder of your coconut milk. Mix well.
5. Add your kaffir lime leaves. Let the coconut milk heat up for a couple of minutes.
6. Add the carrots, red bell pepper, and snow peas.
7. Mix.
8. Cover and cook for 4 minutes – you don’t want to overcook the veggies else they will get soggy.
9. In the meantime, drain your shrimp and rinse well.
10. Add shrimp to your curry. Mix.
11. Immediately add pineapple, coconut sugar, and fish sauce. Mix.
12. Don’t wait – now add your Thai basil leaves. Mix.
13. Simmer for a minute or two. That’s it. Don’t overcook the shrimp and veggies. Once your red curry starts to bubble, turn off the stove.
14. Let the curry sit for about 15 minutes before serving – this allows the flavors to marry together. This is what you should have.
Serving Suggestions
Thai Pineapple Shrimp Curry goes best with:
- White Jasmine Rice.
- Brown Jasmine Rice – for a healthier option.
- Quinoa – for an even healthier option.
Tips on making Thai Pineapple Shrimp Curry:
- Thaw the frozen shrimp – if using frozen.
- Chop the veggies and fruits.
- Do NOT overcook the veggies and shrimp.
Frequently Asked Questions:
1. Can I make this recipe dairy-free?
Thai Pineapple Shrimp Curry is already dairy-free since it uses coconut milk.
2. Can I make this recipe gluten-free?
Yes. Simply use gluten-free fish sauce.
3. How do I make this dish vegan?
Simply replace shrimp with tofu – make sure you use extra firm tofu.
Also, make sure to use vegan fish sauce or you can replace this with soy sauce.
4. Can I make Thai Shrimp Curry less spicy?
Yes, simply use less Thai curry paste – perhaps just 2 1/2 tablespoons.
5. What can I replace shrimp with?
Tofu for a vegan option.
Salmon or cod for another fish option.
More Thai Recipes!
- Tofu Thai Red Curry
- Vegetable Thai Green Curry
- Thai Butternut Squash Red Curry
- Thai Basil Fried Rice
- Drunken Noodles (pad kee mao)
Thai Pineapple Shrimp Curry
EQUIPMENT
INGREDIENTS
- 3 tbsp coconut milk to cook the red curry paste
- 3-4 tbsp red curry paste, I use Maesri
- 13.5 fl ounces canned coconut milk
- 5 kaffir lime leaves
- 1 cup snow peas
- 1/2 red bell pepper, thinly sliced
- 1 1/2 cup carrots, sliced
- 1 tbsp coconut sugar
- 1 tbsp fish sauce
- 12 ounces frozen jumbo shrimp, rinsed and thawed (roughly 18)
- 3/4 cup pineapple, chopped. squeeze out juice
- 1/4 cup Thai basil leaves
INSTRUCTIONS
Prep
- I'm using frozen Argentinian wild shrimp from Trader Joe's. Rinse. Soak in cold water for 10-20 minutes - it'll thaw.
- In the meantime, chop your veggies and fruit. Chop the pineapple. Slice the red bell peppers. I used pre-packaged organic carrot chips or you can slice the carrots. Set aside snowpeas.
Cook
- Heat up a cast iron skillet on medium heat. Once hot, add 3 spoonfuls of coconut milk from the can you are going to use. Let it heat up - it'll start to bubble.
- Now add your Thai red curry paste.
- Cook for a minute.
- Now add the remainder of your coconut milk. Mix well.
- Add your kaffir lime leaves. Let the coconut milk heat up for a couple of minutes.
- Add the carrots, red bell pepper, and snow peas.
- Mix.
- Cover and cook for 4 minutes - you don't want to overcook the veggies else they will get soggy.
- In the meantime, drain your shrimp and rinse well.
- Add shrimp to your curry. Mix.
- Immediately add pineapple, coconut sugar, and fish sauce. Mix.
- Don't wait - now add your Thai basil leaves. Mix.
- Simmer for a minute or two. That's it. Don't overcook the shrimp and veggies. Once your red curry starts to bubble, turn off the stove.
- Let the curry sit for about 15 minutes before serving - this allows the flavors to marry together. This is what you should have.
