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Thai Pineapple Shrimp Curry
Thai Pineapple Shrimp Curry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Homemade Thai pineapple shrimp curry with creamy coconut broth, a restaurant-worthy delight in your own kitchen.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 cup red curry paste
  • 1 pound large shrimp, peeled and deveined
  • 2 (14 ounce) cans light coconut milk
  • 3 small leeks, chopped
  • 0.5 Spanish onion, chopped
  • 3 ounces sliced bamboo shoots, drained
  • 5 tablespoons white sugar
  • 3 tablespoons fish sauce
  • 6 ounces fresh green beans, halved, or more to taste
  • 0.5 red bell pepper, cut into matchstick-size pieces
  • 0.5 green bell pepper, cut into matchstick-size pieces
  • 2 scallions, sliced
  • 1 jalapeno pepper, seeded and thinly sliced
  • 1 (8 ounce) can pineapple chunks
  • 3 cups cooked jasmine rice
Instructions:
  • In a large skillet over medium heat, sizzle curry paste in oil until fragrant, around 2 minutes. Add shrimp to the pan and cook for 3 minutes. Place shrimp on a plate, making sure to gather every bit of the flavorful paste back into the skillet.
  • Combine coconut milk with the curry paste in a pot. Mix in leeks, onion, bamboo shoots, sugar, and fish sauce, and bring to a boil. Stir in green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper, then simmer until vegetables are tender, around 10 to 15 minutes. Add shrimp and pineapple, cooking and stirring until shrimp turn pink and are fully cooked, for about 5 minutes. Serve the flavorful curry over cooked rice.

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