Description
This Quick Thai Shrimp Curry with Pineapple is a vibrant and flavorful dish featuring tender jumbo shrimp cooked in a fragrant Thai red curry sauce with creamy coconut milk, fresh vegetables, and sweet pineapple chunks. Ready in just 30 minutes, it’s a perfect weeknight meal that brings the taste of Thailand to your table.
Ingredients
Scale
Vegetables
- 2 small-medium zucchinis, diced
- 2 small-medium red peppers, cut into strips
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 1 small pineapple, peeled, cored, and cut into chunks
Protein
- 1 pound raw jumbo shrimp, peeled and deveined
Liquids & Sauces
- 1 (13.6 oz) can coconut milk
- 1/2 cup water
Other
- 1 tablespoon oil (vegetable or canola oil recommended)
- 2 tablespoons Thai red curry paste
Instructions
- Cook the vegetables: Heat oil in a large skillet over medium-high heat. Add the diced zucchini and cook until browned, about 3-4 minutes. Remove from the skillet and set aside on a plate. Reheat the pan and add the red pepper strips. Cook for another 3-4 minutes until slightly tender and browned. Remove and set aside with the zucchini.
- Sauté aromatics and shrimp: Add a little more oil to the same skillet if needed. Fry the finely diced onion and minced garlic until the onion becomes translucent and fragrant. Next, add the shrimp and cook until they begin to turn pink and start browning, about 2-3 minutes.
- Add curry and simmer: Stir in the Thai red curry paste to coat the shrimp and aromatics evenly. Pour in the coconut milk and water, stirring to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook for about 5 minutes to meld the flavors and allow the sauce to thicken slightly.
- Combine vegetables and pineapple: Return the cooked zucchini and red peppers to the skillet, stirring to mix them into the curry sauce. Continue simmering just until everything is heated through thoroughly. Remove the skillet from heat and gently stir in the fresh pineapple chunks, adding a burst of sweetness that balances the spicy curry.
- Serve: Spoon the curry into bowls and serve immediately, ideally accompanied by steamed white or jasmine rice and your favorite curry toppings such as fresh cilantro, lime wedges, or chopped peanuts.
Notes
- For a spicier curry, add more Thai red curry paste or include sliced fresh chili peppers in step 3.
- You can substitute shrimp with chicken or tofu for a different protein option.
- To save time, use pre-cut frozen shrimp and canned pineapple chunks.
- Serve with steamed jasmine rice or cauliflower rice for a lower-carb alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
