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 Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(8)

Most helpful critical review

Rating: 3 stars
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
(2)
51 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(8)
Rating: 4 stars
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
(5)
Rating: 5 stars
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
(3)
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Rating: 4 stars
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
(3)
Rating: 5 stars
01/20/2018
Delicious flexible recipe. Use any vegetables you like and substitute tofu triangles for the shrimp. Read More
(3)
Rating: 5 stars
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
(3)
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Rating: 5 stars
08/16/2017
My family loves it I used frozen shrimp and added spinach to it and it was amazing Read More
(3)
Rating: 5 stars
09/03/2015
this is a keeper! its good with chicken as well! Read More
(3)
Rating: 5 stars
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
(3)
Rating: 3 stars
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
(2)