Shrimp Pineapple Curry

Print Recipe

Course dinner, lunch, Main Course

Cuisine thai

Keyword pineapple curry

Prep Time 15

Cook Time 15

Total Time 30

Servings serving

Calories 631

Author Mary Thatcher

Cost 12

Ingredients

1 tbsp coconut oil (or vegetable oil) (optional)
2- 4 tbsp red curry paste (depends on how spicy you can handle.)
800 ml coconut milk (or 400 ml coconut milk (1 can) and 400 ml water)
2 tbsp coconut sugar (or palm sugar)
1 pineapple or 1 can
1-2 tbsp fish sauce
3 tbsp tamarind concentrate (paste)
1 tbsp dried shrimp optional
350 grams shrimps peeled and deveined
1 bell pepper or 3 -4 red sweet peppers
5-6 Kaffir lime leaves AKA Makrut lime leaves

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 5-10 minutes. You should see some oil start to appear. If not, that’s ok. You can move on to the next step.
Alternatively, start out by reducing 1/2 cup of coconut milk on medium heat. Stir consistently for about 5 minutes to extract some coconut oil then add the red curry paste to stir fry.
Add the rest of the coconut milk (or some water as explain on the ingredients list). 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!

Notes

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Nutrition