Thai Pineapple Shrimp Curry

Name: Thai Pineapple Shrimp Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
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 eaches scallions, sliced; 1 jalapeno pepper, seeded and thinly sliced; 1 (8 ounce) can pineapple chunks; 3 cups cooked jasmine rice

Rating: 4.69 stars

51 Ratings
39 Reviews
20 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!

By Deb Brown

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Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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; protein 26.2g 53% DV; carbohydrates 75.9g 25% DV; fat 25.9g 40% DV; cholesterol 172.6mg 58% DV; sodium 1623.7mg 65% DV. Full Nutrition

Reviews (39)

Most helpful positive review

Fran Lewis

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 didn't have any , used 1 large red pepper and 6 shallots for the onions , 1 can of bamboo shoots and fresh pineapple . Reduced cooking time as well to maybe 10 minutes total as I used cooked large shrimp. We love Thai food I cook it often. Read More

Helpful

(8)

Most helpful critical review

LibertyReloaded

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 the recipe bland. It doesn't have a signature flavor but is serviceable. After this is consumed I will not be making this again. Read More

Helpful

(2)

51 Ratings

5 star values: 37
4 star values: 12
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Fran Lewis

12/17/2017

Helpful

(8)

quilter78

07/04/2016

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 back slightly on the fish sauce and definitely do not need 5 tbsp sugar. I used about 1 1/2 tbsp. Read More

Helpful

(5)

sjk

11/08/2015

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 paste too! Read More

Helpful

(3)

Perry

04/15/2018

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 cilantro and scallions. DELISH!!! Read More

Helpful

(3)

KnightRich

01/20/2018

Delicious flexible recipe. Use any vegetables you like and substitute tofu triangles for the shrimp. Read More

Helpful

(3)

Dave Turner

08/15/2016

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

Helpful

(3)

Jias foods

08/16/2017

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

Helpful

(3)

Pierce Geoghegan

09/03/2015

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

Helpful

(3)

Sirpurrcival

01/03/2018

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 comment that it was a bit sweet. Read More

Helpful

(3)

LibertyReloaded

12/12/2016

Helpful

(2)

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Nutritional Information

Thai Pineapple Shrimp Curry

Servings Per Recipe: 4
Calories: 651

% Daily Value *

protein: 53 %

carbohydrates: 25 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 40 %

saturated fat: 59 %

cholesterol: 58 %

vitamin a iu: 29 %

niacin equivalents: 48 %

vitamin b6: 33 %

vitamin c: 86 %

folate: 32 %

calcium: 10 %

iron: 31 %

magnesium: 34 %

potassium: 15 %

sodium: 65 %

thiamin: 36 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.