Thai Pineapple Shrimp Curry

Name: Thai Pineapple Shrimp Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

4.7

(55)

42 Reviews

23 Photos

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!

Recipe by Deb Brown

Updated on January 7, 2022

23

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ 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
½ red bell pepper, cut into matchstick-size pieces
½ 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

Directions

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
26g	Fat
76g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 651
% Daily Value *
Total Fat 26g	33%
Saturated Fat 12g	59%
Cholesterol 173mg	58%
Sodium 1624mg	71%
Total Carbohydrate 76g	28%
Dietary Fiber 4g	15%
Total Sugars 30g
Protein 26g
Vitamin C 52mg	259%
Calcium 99mg	8%
Iron 6mg	31%
Potassium 547mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.