Can I make this curry spicier?
Yes, you can increase the amount of red curry paste to 3 tablespoons or add a pinch of red chili flakes along with the paste.
DINNER
Thai Shrimp and Pineapple Red Curry
This vibrant Thai Shrimp and Pineapple Red Curry offers a delightful balance of sweet, spicy, and savory flavors. Juicy shrimp and tender pineapple chunks are simmered in a rich coconut milk broth, creating a quick and satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Add 2 tablespoons of red curry paste and cook, stirring constantly, for 1 minute until fragrant.
02
Pour in 1 can of full-fat coconut milk and 1 cup of chicken broth. Bring the mixture to a gentle simmer, stirring to combine the curry paste evenly.
03
Add 1 pound of peeled and deveined large shrimp to the simmering curry. Cook for 2-3 minutes, or until the shrimp just begin to turn pink.
04
Stir in 1.5 cups of fresh pineapple chunks, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar. Continue to simmer for another 3-5 minutes, allowing the flavors to meld and the pineapple to warm through.
05
Taste the curry and adjust seasonings as needed; you may add a pinch more sugar for sweetness or fish sauce for saltiness. Remove from heat.
06
Garnish with 0.25 cup of fresh basil leaves before serving.
About This Recipe
This vibrant Thai Shrimp and Pineapple Red Curry offers a delightful balance of sweet, spicy, and savory flavors. Juicy shrimp and tender pineapple chunks are simmered in a rich coconut milk broth, creating a quick and satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, lightly toast the red curry paste in the oil for a minute before adding liquids. Do not overcook the shrimp, as they can become rubbery; remove them from heat as soon as they are opaque.
Easy Substitutions
Chicken or firm tofu can be used instead of shrimp. If fresh pineapple is unavailable, use canned pineapple chunks (drained) but add them closer to the end of cooking to prevent them from becoming too soft. For a vegetarian version, use vegetable broth and omit fish sauce, adding a pinch more salt if needed.
Storage & Reheating
Store leftover Thai Shrimp and Pineapple Red Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if the sauce has thickened too much.
Serving Suggestions
Serve this curry hot over steamed jasmine rice to soak up all the delicious sauce. A side of blanched green beans or steamed broccoli would add a nice vegetable component. For a refreshing contrast, offer a simple cucumber salad on the side. A sprinkle of chopped roasted peanuts can add a pleasant crunch.
Common Mistakes
1. Overcooking the shrimp: Shrimp cook very quickly; overcooked shrimp become tough and rubbery. Add them towards the end and cook just until pink. 2. Not blooming the curry paste: Briefly cooking the curry paste in oil before adding liquids enhances its aroma and flavor. 3. Skipping the fish sauce: Fish sauce is crucial for authentic Thai flavor; it adds umami and saltiness. 4. Not tasting and adjusting: Flavors can vary, so always taste the curry before serving and adjust the sweetness, saltiness, or spice level to your preference. 5. Using light coconut milk: Full-fat coconut milk provides the rich, creamy texture essential for a good curry.
Frequently Asked Questions
What kind of shrimp should I use?
Large (21/25 count) or jumbo (16/20 count) shrimp work best for this recipe, as they remain juicy and substantial.
Can I use frozen pineapple?
Yes, frozen pineapple chunks can be used. Thaw them slightly before adding to the curry to prevent cooling down the sauce too much.
Is this curry gluten-free?
Most red curry pastes and fish sauces are gluten-free, but always check the labels to be sure. This recipe is naturally gluten-free if those ingredients are.
MORE TO KNOW
Achieving the perfect balance in Thai curry is key. The sweetness from the pineapple and brown sugar should complement the heat from the curry paste and the savory depth of the fish sauce. Always taste and adjust seasonings at the end. If you prefer a thicker curry, you can simmer it for a few extra minutes before adding the shrimp, allowing some of the liquid to reduce. For a thinner consistency, add a bit more broth or water.
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