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My review
Thai Pineapple Shrimp Curry
Deb Brown
"My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!"
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Ingredients
40 m servings 651 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
- Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Nutrition Facts
Per Serving: 651 calories; 25.9 g fat; 75.9 g carbohydrates; 26.2 g protein; 173 mg cholesterol; 1624 mg sodium. Full nutrition
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Reviews
Read all reviews 2226 Ratings
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Most helpful positive review
4/14/2018
Mostly followed the recipe but added snap pees, the entire can of pineapple 1/4 cup of the pineapple juice 1/4 cup of palm sugar rather than the white. Served toped with crushed cashews, cilant...
Most helpful critical review
12/12/2016
Cooked as written minus the sugar with added water chestnuts. Filled up an entire 3qt pan while cooking so I'd try something larger next time. I think the extra 14 oz of coconut milk makes th...
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4/14/2018
Mostly followed the recipe but added snap pees, the entire can of pineapple 1/4 cup of the pineapple juice 1/4 cup of palm sugar rather than the white. Served toped with crushed cashews, cilant...
12/17/2017
This is delicious, I had to reduce the red curry paste to 1-2 tablespoons , 1/2 cup would be inedible ! Reduced the sugar to a teaspoon and I used 1 can of coconut milk , omitted the beans as I...
8/8/2017
My family loves it I used frozen shrimp and added spinach to it and it was amazing
8/15/2016
I followed the recipe exactly but added baby corns just to give it more texture and flavor. Thanks for the great recipe.
7/4/2016
Will make again but with a few changes: do not saute the shrimp in chili paste. Saute the onions and peppers in this mixture. Only use one can of coconut milk. I did not use leeks. Maybe cut bac...
11/8/2015
An easy, tasty recipe! Fish sauce might be difficult to find if you don't have an international food store nearby, but it really makes a difference in the sauce. Be sure to buy a good red curry ...
5/14/2018
I served over rice vermicelli instead of rice, it was delicious. Family loves it.
1/19/2018
Delicious flexible recipe. Use any vegetables you like and substitute tofu triangles for the shrimp.