Creamy Thai Shrimp & Pineapple Curry Recipe

I’m about to share something that’ll transform your weeknight dinner routine forever – and trust me, you don’t need to be a Thai cuisine expert to pull this off. Imagine this: succulent shrimp swimming in creamy coconut milk, sweet pineapple chunks that practically burst with tropical flavor, and that perfect kick of red curry paste that makes your taste buds do a little happy dance. The best part? This whole gorgeous mess comes together in less time than it takes to order takeout.

Why You’ll Love this Creamy Thai Shrimp & Pineapple Curry

This creamy Thai shrimp and pineapple curry hits all the right notes – it’s like a vacation for your taste buds without the expensive plane ticket.

I’m talking about that perfect balance of sweet pineapple chunks, tender shrimp, and rich coconut milk that makes you forget you’re standing in your own kitchen.

What really gets me excited? The way this dish comes together in under 20 minutes.

No complicated techniques or fancy knife skills required – just simple ingredients that transform into something magical when they meet that fragrant red curry paste.

What Ingredients are in Creamy Thai Shrimp & Pineapple Curry?

Let’s talk about the star players that make this curry so ridiculously good. You’re looking at a lineup of ingredients that work together like a perfectly choreographed dance – each one bringing something essential to the table without any divas stealing the show.

The beauty of this recipe? Most of these ingredients are probably sitting in your pantry or freezer right now, just waiting for their moment to shine. And if you’re missing a few things, one quick trip to the grocery store will have you set up for curry success.

The Essential Ingredients:

• 350g peeled and deveined shrimp
• 4-5 tablespoons red curry paste
• 1½-2 cups coconut milk
• ½ cup water or chicken stock
• 1 can or 1¾ cups pineapple chunks (packed in juice)
• 5-7 makrut (kaffir) lime leaves
• ½-1 red bell pepper, sliced
• 2-3 teaspoons sugar (palm, brown, or white)
• 1-2 tablespoons fish sauce
• 1 tablespoon dried shrimp (optional)

A Few Things Worth Knowing

The shrimp situation is pretty flexible here – frozen works just as well as fresh, and you can even use the pre-cooked stuff if that’s what you’ve got on hand. Just remember that pre-cooked shrimp only needs a quick warm-up, not a full cooking session.

Red curry paste is your flavor foundation, so don’t skimp on quality if you can help it. The good stuff makes a real difference, though honestly, even the basic grocery store brands will give you something delicious. Store any leftover paste in the fridge – it keeps for months and makes weeknight curry dreams come true.

Those makrut lime leaves might send you on a little treasure hunt, but they’re worth tracking down at Asian markets. If you can’t find them, don’t panic – the curry will still be fantastic. Some people substitute regular lime zest, but I’d rather skip it entirely than use a poor substitute.

The pineapple debate is real – canned versus fresh. Canned chunks in juice are actually perfect for this recipe because they’re consistent, sweet, and won’t break down during cooking. Fresh pineapple works too, but you’ll want to cut it into sturdy chunks that can handle a few minutes of simmering without turning to mush.

How to Make this Creamy Thai Shrimp & Pineapple Curry

Making this curry is like following a really good friend’s cooking advice – it’s straightforward, forgiving, and somehow always turns out better than you expected. The whole thing comes together in about 15 minutes, which means you can go from “what’s for dinner” panic to “I’m basically a Thai food genius” in record time.

Start With the Foundation

Grab your heaviest pot or a large skillet – something that can handle some serious simmering without throwing a tantrum. You’ll want to start by heating just 1-2 tablespoons of the thick coconut milk (that’s the creamy stuff that separates at the top of the can). Once it’s warm and ready, add your 4-5 tablespoons of red curry paste and let them get acquainted for about a minute.

This step is where the magic begins, and your kitchen starts smelling like you actually know what you’re doing. The curry paste will bloom and release all those complex flavors that make Thai food so ridiculously good. Don’t rush this part – that one minute of frying makes all the difference between amateur hour and restaurant-quality results.

Build the Curry Base****

Now comes the satisfying part where everything starts looking like actual curry. Pour in the remaining coconut milk along with ½ cup of water or chicken stock, and toss in those 5-7 makrut lime leaves if you managed to track them down.

Add the 1 tablespoon of dried shrimp too, if you’re using them – they add this subtle depth that’s hard to pinpoint but impossible to ignore. Let this mixture simmer for about 3 minutes, which gives all the flavors time to mingle and become best friends.

This is also when your kitchen transforms into something that smells like vacation, and you start feeling pretty smug about your dinner choices.

Add the Fun Stuff

Time to bring in the color and sweetness that makes this curry so photogenic. Stir in your sliced red bell pepper and those 1¾ cups of pineapple chunks, then let everything simmer together for another 2 minutes.

Don’t worry if the pineapple looks a little out of place at first – trust the process. The bell pepper will soften just enough to be pleasant without going mushy, and the pineapple will start releasing its juices into the curry base. This is when things start looking like the curry photos that make you order takeout at midnight.

Finish With the Stars

Finally, add your 350g of shrimp along with 2-3 teaspoons of sugar and 1-2 tablespoons of fish sauce. The shrimp will cook faster than you think – we’re talking 3-5 minutes until they turn opaque and curl up like little pink commas of deliciousness.

Keep an eye on them because overcooked shrimp is one of life’s genuine disappointments. They should look plump and pink, not rubbery and sad.

Taste your curry now and adjust the fish sauce and sugar until it hits that perfect sweet-salty-spicy balance that makes you want to lick the spoon when nobody’s looking.

The whole thing should taste like tropical vacation meets cozy dinner, with just enough heat to make things interesting without sending you running for milk. Serve it over jasmine rice, and try not to look too pleased with yourself when everyone asks for the recipe.

Creamy Thai Shrimp & Pineapple Curry Substitutions and Variations

Beauty of curry recipes is how they practically beg you to experiment, and this shrimp and pineapple version is no exception.

I love swapping proteins—try chicken thighs, firm tofu, or even scallops. Can’t find makrut lime leaves? Lime zest works in a pinch.

For heat lovers, I’ll toss in sliced Thai chilies or bump up the curry paste. Green curry paste creates a completely different flavor profile that’s equally stunning.

Fresh mango can replace pineapple for tropical sweetness, while coconut cream instead of milk makes everything richer.

Bell peppers? Try snap peas or baby corn instead.

What to Serve with Creamy Thai Shrimp & Pineapple Curry

How do you turn a gorgeous bowl of creamy Thai shrimp curry into a complete feast?

I always start with jasmine rice—its delicate fragrance complements the curry’s bold flavors perfectly. Coconut rice works beautifully too, doubling down on that tropical vibe.

Want some crunch? I’ll add crispy cucumber salad or quick-pickled vegetables on the side. They cut through all that creamy richness.

For soaking up every last drop of sauce, warm naan or crusty bread does the trick. Thai sticky rice is traditional, but honestly, any rice that catches those pineapple chunks works for me.

Final Thoughts

When you’re craving something that transports you straight to a Thai beach resort, this creamy pineapple shrimp curry delivers every single time.

I mean, what’s not to love? Sweet pineapple chunks, tender shrimp, that gorgeous red curry paste working its magic.

The beauty lies in its simplicity. No complicated techniques, just good ingredients coming together.

The coconut milk creates this velvety base that coats every piece of shrimp perfectly.

Trust me, once you nail that balance of sweet, spicy, and creamy, you’ll find yourself making this dish again and again.

Recipe Card

Introduction: This vibrant Thai curry brings together sweet pineapple chunks and succulent shrimp in a rich coconut milk base infused with aromatic red curry paste and fragrant kaffir lime leaves. Ready in under 20 minutes, this restaurant-quality dish delivers the perfect balance of sweet, spicy, and creamy flavors that will transport you straight to Thailand.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Serves: 4

Ingredients:

• 350g peeled and deveined shrimp
• 4–5 tbsp red curry paste
• 1½–2 cups coconut milk
• ½ cup water or chicken stock
• 1 can or 1¾ cups pineapple chunks (packed in juice)
• 5–7 makrut (kaffir) lime leaves
• ½–1 red bell pepper, sliced
• 2–3 tsp sugar (palm, brown, or white)
• 1–2 tbsp fish sauce
• 1 tbsp dried shrimp (optional)

Instructions:

1. In a pot, heat 1–2 tbsp thick coconut milk and fry red curry paste for 1 minute until fragrant.
2. Add remaining coconut milk, water, lime leaves, and dried shrimp (if using). Simmer for 3 minutes.
3. Stir in bell peppers and pineapple chunks, simmer for 2 minutes.
4. Add shrimp, sugar, and fish sauce. Cook until shrimp are opaque and cooked through, about 3–5 minutes.

Notes:

• Start with less curry paste and gradually add more to reach your desired spice level
• Use full-fat coconut milk for the richest, creamiest texture
• Fresh pineapple can be substituted for canned – use about 1¾ cups of chunks
• Palm sugar provides the most authentic flavor, but brown or white sugar work well too
• Taste and adjust fish sauce and sugar at the end to balance sweet, salty, and spicy flavors
• Serve immediately over jasmine rice for best results
• Recipe can be easily doubled for larger groups

Nutritional Information:

Frequently Asked Questions

Can I Make This Curry Ahead of Time and Reheat It?

I don’t recommend making this curry ahead since shrimp becomes rubbery when reheated. Instead, I’d prepare the curry base without shrimp, then add fresh shrimp when reheating.

How Long Does Leftover Thai Shrimp Pineapple Curry Last in the Refrigerator?

I’d store your leftover Thai shrimp pineapple curry in the refrigerator for up to three days. I recommend reheating it gently on the stovetop, stirring occasionally to prevent the coconut milk from separating.

Can I Freeze This Curry for Meal Prep?

I don’t recommend freezing this curry because shrimp becomes rubbery and pineapple gets mushy when thawed. The coconut milk may also separate. Instead, I’d suggest making fresh portions for better texture and taste.

What’s the Best Way to Store Fresh Makrut Lime Leaves?

I’ll wrap fresh makrut lime leaves in damp paper towels, then store them in a sealed container in your refrigerator for up to two weeks, or freeze them for longer storage.

How Do I Reduce the Spice Level if It’s Too Hot?

I’ll add more coconut milk or a splash of cream to dilute the heat. You can also stir in extra pineapple chunks or a teaspoon of sugar to balance the spiciness.