Thai Shrimp & Pineapple Curry

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.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Medium Saucepan

Ingredients

350 g 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

In a pot, heat 1–2 tbsp thick coconut milk and fry red curry paste for 1 minute until fragrant.
Add remaining coconut milk, water, lime leaves, and dried shrimp (if using). Simmer for 3 minutes.
Stir in bell peppers and pineapple chunks, simmer for 2 minutes.
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

Nutrition