This easy Thai Pineapple Shrimp Curry is the perfect balance of sweet and savory. Perfectly cooked shrimp with sweet, juicy pineapple are paired in an aromatic Thai Red Curry base, topped with fresh cilantro then served with steamed rice.
Heat coconut oil or cooking oil over medium-high heat in a wok.
Add Thai Red Curry Paste, then sauté till fragrant (about 1 minute).
Add coconut milk and water. Allow this mixture to come to a boil, then reduce the heat to low. Allow the curry to simmer, stirring occasionally* (see notes below).
Turn the heat back up to medium-high, then add shrimp and pineapple chunks.
Add fresh red chilies.
Stir until the shrimp is cooked** (see notes below)
Add fish sauce, lime juice, kaffir lime leaves and sugar.
Stir to combine all ingredients, then transfer to a serving dish.
Garnish with fresh cilantro leaves, then serve with steamed rice. Enjoy!
Notes
* If you prefer a thinner curry, allow the curry to simmer for just 3 – 5 minutes. If you’re like me and you like your curries really thick and velvety, it will take about 10 – 15 minutes.** The shrimp will cook quickly (about 2 minutes or less) so keep a close eye. You will know that the shrimp is done when it starts to curl into a C-shape; there should be a bit of a gap in the middle of the shrimp (if it’s a really tight O-shape, this means that the shrimp is overcooked and will be more rubbery).