Pineapple Curry

Name: Pineapple Curry
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 tbsp oil; 2 tbsp Thai red curry paste; 1 cup pineapple cubes; 2 piece red chili, seeded and sliced lengthwise; 0.5 cup coconut cream; 0.75 cup water; 230 g shelled, deveined, tail-on shrimp; 2 tbsp fish sauce; 1 tbsp sugar

A Thai-restaurant-style curry with juicy shrimp and sweet, tangy pineapple in a rich coconut curry — quick and easy in just 15 minutes.

15 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

359

Calories

25g

Protein

22g

Carbs

19g

Fat

Scale recipe

2 servings

Original recipe

Ingredients9 items

Produce

🍍pineapple cubes1 cup

🌶️red chili, seeded and sliced lengthwise2 piece

Seafood

🦐shelled, deveined, tail-on shrimp230 g

Pantry

🛢️oil2 tbsp

🥥coconut cream½ cup

🐟fish sauce2 tbsp

🍬sugar1 tbsp

Spices

🌶️Thai red curry paste2 tbsp

Other

💧water¾ cup

Instructions

1
Seed the red chilies and slice them lengthwise.
2
If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.
3
Heat a pot over medium heat and add the cooking oil.
4
Once the oil is hot, add the red curry paste and stir to release its aroma, being careful not to burn it.
5
Add the pineapple, chilies, coconut cream, and water to the pot.
6
Stir and bring the curry to a boil.
7
Add the shrimp and cook for about 1-2 minutes, just until they turn pink — take care not to overcook them or they will turn tough.
2:00 timer
8
Stir in the fish sauce and sugar to balance the sweetness of the pineapple.
9
Turn off the heat and serve immediately with steamed white rice.

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CuisineThai