Easy Thai Pineapple Curry With Shrimp | Kaeng Kua Subparod | Kitchenstagram
This Thai Pineapple Curry is a fast and flavourful dish that comes together in just minutes. Featuring juicy shrimp and sweet pineapple in a creamy coconut curry, it strikes the perfect balance of spicy, sweet and savory. Whether you use chicken, shrimp or your favourite protein, this vibrant red curry is a weeknight winner. Serve it hot with jasmine rice for a comforting meal that’s full of bold Thai flavours. It’s the kind of dish you’ll crave again and again.
Why you’ll love this recipe?
Craving something quick, bold and full of flavour. This Thai pineapple curry is a total winner.
It’s lightning-fast, ready in just 15 minutes and tastes like something straight from your favorite Thai spot.
The combination of juicy shrimp, sweet pineapple and creamy coconut creates a rich, irresistible curry sauce.
Best part? No complicated steps or hard to find ingredients. Find our Homemade Thai Red Curry Paste Recipe HERE!!
Ingredeints needed for Thai Pineapple Curry:
Pineapple: Fresh ripe pineapple gives this curry its signature burst of sweet and tangy flavour. Fresh is best for that juicy pop, but frozen or canned pineapple can work well in a pinch.
Fresh Red Chili: These long, mild chilies lend a gentle heat and authentic chili flavour without overpowering the dish. There presence is more about depth than fire.
Coconut Milk: Go for full-fat coconut milk to achieve that creamy, velvety curry base. Light versions or those meant for drinking simply don’t deliver the same richness.
Red Curry Paste: Homemade Red Curry Paste is ideal if you want bold, complex flavours. If using store-bought, choose a trusted brand for best results. Find our Homemade Thai Red Curry Paste Recipe HERE!!
Fish Sauce: This staple Thai ingredient brings salty, savory depth and that essential umami layer which balances the sweetness of the fruit.
Dried Shrimp: A little goes a long way- these tiny shrimp boost the overall savory profile and introduce a subtle seafood undertone.
Makrut Lime leaves: These uniquely citrusy leaves infuse the curry with a floral, zesty aroma that’s instantly recognizable in Thai cooking.
Tamarind: Tamarind adds a gentle sourness that cuts through the richness, tying all the elements together in harmony.
Brown Sugar: Brown sugar adds a caramelized sweetness that melts into the curry and enhances the savory and spicy notes.
Serving suggestions:
Pair your Thai Pineapple curry with fragrant jasmine rice or basmati rice to soak up the rich coconut curry sauce. For a fun twist, serve it over soft rice noodles or gluten-free ramen made from rice. In southern Thai tradition, warm roti is a beloved side- perfect for scooping up every drop of curry. You can also serve it alongside Thai-style stir-fried vegetables for added flavour and texture. Want to add freshness? A light cucumber salad or tangy slaw makes a refreshing contrast. For something warm and simple, roasted broccoli, tender carrots, or stir-fried green beans round out the meal beautifully. Whether you go traditional or modern, this curry shines with just the right supporting sides.
Storage Tips:
Refrigerate leftover curry in a sealed container. Best enjoyed within 2-3 days for optimal flavour and freshness. Reheat gently on the stovetop or in the microwave.
Ingredients:
300 gm Shrimp, peeled & deveined
150 gm ripe Pineapple, sliced
4-5 tbsp Thai Red Curry Paste
1 1/2 cup Coconut Milk
1/2 cup Prawn Stock
2 tbsp Dried shrimp
8-10 nos. Kaffir Lime Leaves
1 tbsp Tamarind pulp
1 tbsp Brown Sugar
2 tbsp Fish Sauce
2-3 nos. Fresh large Red chili, sliced
4-5 Kaffir Lime leaves, sliced into ribbons
Preparation:
- Step 1: In a heavy-bottom pot, add about 1/4 cup of coconut milk. Let the coconut milk simmer on medium heat until you notice the coconut oil beginning to separate from the milk.
- Step 2: Add the red curry paste and cook for 5-6 minutes or until the oil separates.
- Step 3: In a grinder add the dried shrimp and grind until you get a fine powder. Add the powdered shrimp into the pot and cook for few minutes.
- Step 4: Add the rest of the coconut milk and prawn stock, bring the sauce to a boil.
- Step 5: Then add sliced pineapple, kaffir lime leaves, fish sauce, tamarind pulp and brown sugar, stir to combine. Cook for 5-6 minutes on medium heat.
- Step 6: Add the sliced chilies and shrimp, cook for 1-2 minutes or just until fully cooked. Taste your curry and adjust the seasoning. Then remove from heat.
- Step 7: Serve hot with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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