Shrimp Pineapple Curry Recipe
Get ready to curry on with shrimp and pineapple – the dynamic duo your taste buds never knew they needed! It is my personal favorite for the coconut milk based type of curry. You will get to transport your tastebuds to the vibrant streets of Thailand with this sweet, salty, tangy, and succulent shrimp pineapple curry.
Can you use canned pineapple for this dish?
Short answer to that is yes! However, please make sure to squeeze the juice out before putting it in the curry. Otherwise your curry will either be too sweet or you would feel that the pineapple do not belong to the dish. You would want the curry to penetrate into the pineapple flesh. I do the very same thing using fresh pineapple. Thanks to my mom for her tip! Don’t feel that you wasted the pineapple juice. You can use it to marinade other meat later or even using it in your smoothie :).
Let’s talk about curry paste.
The distinctive thing about this curry paste is that there is dried shrimps in it. The easiest way to make the paste for this curry is to just use the store bought red curry paste. My 2 trusted brands are Mae-Ploy and Aroy-D. Then you can ground the dry shrimps into powder with your blender or just use pestle and mortar.
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However, I must confess there are times that I’m not able to find dried shrimps so I just went with the red curry paste. My friends and family still loves it. For this reason, I will note that the dried shrimp is optional but highly highly recommend.
Also, if you are already a fan of red curry, make sure to check out my chicken red curry with butternut squash.
Shrimp Pineapple Curry
Ingredients
- 1 pineapple or 1 can
- 350 grams shrimps peeled and deveined
- 800 ml coconut milk
- 4 tbsp red curry paste
- 1 tbsp dried shrimp optional
- 3 tbsp tamarind concentrate (paste)
- 1-2 tbsp fish sauce
- 5-6 Kaffir lime leaves AKA Makrut lime leaves
- 1 bell pepper or 3 -4 red sweet peppers
Instructions
- Use medium heat. Stir fry the red curry paste with vegetable oil. Add the creamy part of the coconut milk (about half a cup) and keep stir frying the spice for about 10 minutes. You should see some oil start to appear. If not, that’s ok. You can move on to the next step.
- Add the rest of the coconut milk then we can start seasoning our curry with the shrimp powder. Skip the shrimp powder if it is hard for you to find. It is ok to improvise. It will still taste really good.
- Next add the pineapple so that it has enough time to absorb the curry flavor. Followed by sugar, tamarind paste, and fish sauce.
- Add shrimp and let it cook for about 3 – 5 minutes. After that add the red sweet pepper and Makrut or Kaffir lime leaves for aroma and garnish. Make sure you take the veins out for the lime leaves. I know they’re beautiful but they are tough just like you!
- Serve with rice and enjoy!
