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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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40 m servings 651 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 19
  1. 23 Ratings

Most helpful positive review

My family loves it I used frozen shrimp and added spinach to it and it was amazing

Most helpful critical review

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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Least positive

My family loves it I used frozen shrimp and added spinach to it and it was amazing

I followed the recipe exactly but added baby corns just to give it more texture and flavor. Thanks for the great recipe.

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 ...

this is a keeper! its good with chicken as well!

This was excellent. I would reduce sugar in future. I don't know that I would completely remove it but with the sweetness of the pineapple, it doesn't need 5 tbsp's of sugar. Had one guest co...

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...

As I do not like sweet curry I reduced the sugar to just 1 tsp. It turned out very well.

So yummy, followed the recepie almost to the letter. I did add lemon grass and kafir lime leaves. I wouldn't change anything else.