Thai•quick
Pineapple Curry
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 time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add the pineapple, chilies, coconut cream, and water, then bring the curry to a boil.
- 3
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.