Editorial sample recipeThaibeginnerhalalpescatariangluten-free

Thai Red Curry Shrimp With Pineapple

Name: Thai Red Curry Shrimp With Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g raw jumbo shrimp, peeled and deveined; 2 tbsp Thai red curry paste, halal-certified; 400 ml coconut milk; 1.5 cup fresh pineapple, cut into bite-sized chunks; 1 tbsp fish sauce, halal-certified; 1 tbsp coconut sugar; 4 piece kaffir lime leaves, torn in half; 1 tbsp vegetable oil

A vibrant, sweet and spicy Thai red curry featuring succulent prawns simmered with juicy pineapple chunks in rich coconut milk.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Thai Red Curry Shrimp With Pineapple

AI illustration

Technique to learn

Curry Paste Blooming in Coconut Fat

Frying curry paste directly in oil and a small portion of coconut cream splits the fat, releasing fat-soluble aromatic compounds before diluting with liquid.

Instructions

Step 1: Heat vegetable oil in a wok or deep saucepan over medium heat. Add red curry paste and fry for 1 to 2 minutes until fragrant and oil begins to separate.
Step 2: Pour in 100 ml of coconut milk, stirring constantly until it boils and forms a smooth curry oil base.

Step 3: Add the remaining coconut milk, torn kaffir lime leaves, fish sauce, and coconut sugar. Stir well and bring to a gentle simmer.

Step 4: Add the fresh pineapple chunks to the simmering sauce and cook for 3 minutes to infuse sweetness into the curry base.

Step 5: Add the raw shrimp, stirring gently so they are submerged. Simmer for 3 to 4 minutes until the shrimp turn pink and opaque.

Step 6: Remove from heat immediately to prevent overcooking the shrimp. Serve warm with steamed jasmine rice.

Cooking tips

Use fresh pineapple rather than canned for better acid balance and firm texture.
Do not overcook the shrimp; they continue cooking slightly in the hot curry broth after removing from heat.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in