Thai Pineapple Curry

Thai Pineapple Curry Recipe

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About Thai Pineapple Curry Recipe:

As curries, are super famous in Thailand and the pineapple curry is one of them. Made with the tropical flavours of pineapples and smooth coconut milk this pinapple coconut shrimp curry is a mix of various different flavours that will soothe your taste buds and its creamy and smooth texture will satisfy all your cravings. Give this quick recipe a try as it can be prepared with a handful of ingredients and is a healthy and tasty alternative to your regular curry.

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  • 40 mins
  • 13 Ingredients
Adjust Servings :

Ingredients for Thai Pineapple Curry Recipe

  • As required For Thai Pineapple Curry
  • 1 can pineapple chunks, packed in juice not in syrup
  • 4 tablespoon 5 red curry paste
  • 1.50 cup coconut milk
  • 1/2 cup water or unsalted chicken stock
  • 2 tablespoon dried shrimp , finely chopped or ground into a fluff in a coffee grinder
  • 7 8 kaffir lime leaves
  • 1 tablespoon 2 fish sauce
  • 2 teaspoon 3 chopped palm sugar
  • 1 tablespoon About cooking tamarind
  • As required Half a red bell pepper, julienned
  • 350 gram medium sized shrimp, peeled and deveined
  • As required Jasmine rice for serving
  • 156g Fat(40.14%)
  • 106g Protein(27.34%)
  • 97g Carbs(25.11%)
  • 27g Fiber(6.85%)
  • Other(0.56%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Thai Pineapple Curry Recipe

step 1


Drain pineapple from the juice and place the chunks in a bowl. Take 2-3 chunks of the pineapple at a time in your hand and squeeze the juice out of them.


In a medium pot, bring ½ cup coconut milk to a boil on medium heat, then add the red curry paste and stir to combine with the coconut milk.

step 6


Reduce the flame to medium-low and keep a stirring the mixture. Once the oil starts separating, deglaze with a bit little bit of coconut milk.

step 9


Add the remaining coconut milk, pineapple, and also the juice you squeezed out of the pineapples along with the dried shrimp and ½ cup of water or stock.

step 10


Bruise and tear the kaffir lime leaves into huge chunks. Simmer it on medium-low heat for a minimum of five minutes and allow the flavors to mingle in.

step 12


Add fish sauce, sugar, and tamarind to taste along with some bell peppers and cook for 1 minute. Then add shrimp and cook for 1 minute and turn of the flame.