Thai · beginner
Thai Red Curry Shrimp With Pineapple
A vibrant, sweet and spicy Thai red curry featuring succulent prawns simmered with juicy pineapple chunks in rich coconut milk.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wok or deep saucepan over medium heat. Add red curry paste and fry for 1 to 2 minutes until fragrant and oil begins to separate.
- 02
Pour in 100 ml of coconut milk, stirring constantly until it boils and forms a smooth curry oil base.
- 03
Add the remaining coconut milk, torn kaffir lime leaves, fish sauce, and coconut sugar. Stir well and bring to a gentle simmer.
- 04
Add the fresh pineapple chunks to the simmering sauce and cook for 3 minutes to infuse sweetness into the curry base.
- 05
Add the raw shrimp, stirring gently so they are submerged. Simmer for 3 to 4 minutes until the shrimp turn pink and opaque.
- 06
Remove from heat immediately to prevent overcooking the shrimp. Serve warm with steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Curry Paste Blooming in Coconut Fat
Frying curry paste directly in oil and a small portion of coconut cream splits the fat, releasing fat-soluble aromatic compounds before diluting with liquid.
Notes from the kitchen
- Use fresh pineapple rather than canned for better acid balance and firm texture.
- Do not overcook the shrimp; they continue cooking slightly in the hot curry broth after removing from heat.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
