In the middle of the Arizona desert, steps from majestic rock formations and red dirt trails, I had a nourishing dish at a Thai restaurant. And then, when I got home, I made it again and again.
It’s a very simple curry with tons of flavor, fresh ingredients, and it’s quick and easy to make.
My favorite thing about this recipe is the pineapple. The sweetness of the pineapple plays off the creamy aromatic coconut base and salty protein.
I eat this dish straight out of a bowl as if it’s soup, and occasionally add cauliflower rice. And of course, if you eat rice, you can use it here. I imagine you can serve it over veggie noodles as well. And if you don’t eat seafood, you can use chicken or another protein source. Just make sure to cook the chicken ahead of time.
Thai Pineapple Shrimp Curry
- 1 to 2 tablespoons cooking oil olive, coconut, or other
- 1 yellow onion about 100 g, peeled and sliced into bite-size pieces
- 1 small bunch 40 g fresh green beans, trimmed and sliced into bite-size pieces
- 1 red pepper about 120 g, cored and sliced into bite-size pieces
- 2 tablespoons curry powder
- 2 teaspoons salt and more to taste
- 3 to 4 tablespoons tomato paste
- 1 pineapple trimmed and sliced into bite-size pieces
- 13 to 16 ounces coconut milk
- 2 tablespoons honey
- pinch cayenne powder, optional for some kick
- 1 pound prawns, peeled and deveined
- Preheat a stock pot or large sauce pan over a low-medium heat.
- Add the olive oil, onions, curry powder, and 1 teaspoon of salt. Cook the onions for a few minutes.
- Add the green beans, red peppers, pineapple, and cook for a few more minutes.
- Add the coconut milk, honey, and the tomato paste, and stir to combine. Optionally, add the cayenne powder.
- Bring to a boil, add the prawns, the other teaspoon of salt, and simmer on low heat for a minute or so, just enough to cook the prawns. Add more salt to taste.
- Serve with cauliflower rice or other good stuff.