Best 2 Thai Red Curry Shrimp With Pineapple Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our Thai Red Curry Shrimp with Pineapple. This tantalizing dish blends the perfect balance of spicy, sweet, and tangy flavors, creating an unforgettable taste sensation. Succulent shrimp are nestled in a rich and creamy red curry sauce, infused with fragrant spices, tender pineapple chunks, and an array of colorful vegetables. Every bite is an explosion of flavors that will transport you to the heart of Thailand. Our comprehensive guide provides step-by-step instructions, ingredient lists, and additional tips to ensure your Thai Red Curry Shrimp with Pineapple turns out perfectly. Whether you're a seasoned cook or just starting your culinary adventure, this recipe is sure to impress your taste buds and leave you craving more. Additionally, we've included variations and alternative cooking methods to cater to different dietary preferences and cooking styles. Get ready to embark on a delightful culinary adventure with our Thai Red Curry Shrimp with Pineapple!

Let's cook with our recipes!

THAI PINEAPPLE SHRIMP CURRY

Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI RED CURRY SHRIMP WITH PINEAPPLE

Thai Red Curry Shrimp With Pineapple image

The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!

Provided by lecole54

Categories Thai

Time 25m

Yield 2-45 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups light coconut milk
2 tablespoons red curry paste
1/3 cup water
2 tablespoons fish sauce
1 tablespoon sugar
1 cup canned pineapple chunk, drained
1/2 lime, juice of
1 lb shrimp, precooked and shelled
1/3 cup basil leaves, minced (Asian, if available, but Italian will do)

Steps:

In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

Nutrition Facts : Calories 239.4, Fat 2.5, SaturatedFat 0.3, Cholesterol 285.8, Sodium 2700.2, Carbohydrate 21.4, Fiber 1.7, Sugar 16.5, Protein 32.9

Tips:

When choosing shrimp for this dish, opt for large or medium-sized shrimp as they hold up better during the cooking process.
To achieve a more intense curry flavor, use a combination of red curry paste and red curry powder.
For a creamier curry sauce, add a tablespoon of coconut milk or heavy cream.
If you prefer a spicier curry, add an extra teaspoon of red curry paste or a pinch of cayenne pepper.
To add a bit of sweetness to the curry, use a ripe pineapple. If fresh pineapple is unavailable, canned pineapple chunks can be used instead.
For a more colorful dish, add a variety of vegetables such as bell peppers, carrots, or snow peas.
To make the curry ahead of time, cook the shrimp and vegetables according to the recipe. Then, let the curry cool completely and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the curry over medium heat until warmed through.

Conclusion:

Thai red curry shrimp with pineapple is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a quick and easy dinner recipe, give Thai red curry shrimp with pineapple a try!