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Thai Pineapple Shrimp Curry {quick & easy}

March 25, 2018 by Erica 9 Comments

Thai Pineapple Shrimp Curry
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.

Thai Pineapple Shrimp Curry

Thai Pineapple Shrimp Curry

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

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Thai Pineapple Shrimp Curry

This dish makes great leftovers; store leftovers in refrigerator for a few days.
It's best when you use fresh ingredients, but if for some reason you can't, frozen substitutes will work as well. I usually use frozen cooked or uncooked shrimp.
To quickly thaw frozen shrimp, place them in the sink and run cold water over them for several minutes, on and off until they are no longer frozen.
I usually end up with about 4 cups of pineapple slices when I use a fresh pineapple, but you probably only need 2 to 3 cups (each cup is about 225 grams).
If you don't have tomato paste or don't want to use it, you can replace it with diced tomatoes, ketchup, or skip it. The curry sauce will taste a bit different but still good.
If you'd like the curry sauce sweeter, crush some of the pineapples and add the juice. Or add more honey.
Servings: 4 servings
Calories: 511kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 511kcal | Carbohydrates: 49g | Protein: 28g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 286mg | Sodium: 2157mg | Potassium: 811mg | Fiber: 6g | Sugar: 35g | Vitamin A: 1275IU | Vitamin C: 157mg | Calcium: 235mg | Iron: 8mg

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Quick & Easy, Sauces & Dressings, Soup, Specific Carbohydrate Diet (SCD) Tagged With: coconut milk, pineapple, shrimp

Previous Post: « Green Velvet Soup {quick & easy}
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Reader Interactions

Comments

  1. Brittney

    August 17, 2018 at 3:27 pm

    This is AMAZING!!!!!!!!!!! I use Aroy-D coconut milk which has not additives and is so creamy and delicious. I make a double batch and we eat this for days!

    Reply
    • Erica

      August 18, 2018 at 6:16 pm

      Yay! I know. One of my favorites.

      Reply
  2. Lindsay Campbell

    April 10, 2018 at 11:44 am

    If I was to use canned pineapple how much would I need?
    Thanks!

    Reply
    • Erica

      April 10, 2018 at 10:19 pm

      Good question! I’ve found that a fresh pineapple adds a bit more that needed in the recipe (about 4 cups), but since I love pineapple I use all of it. You likely only need about 2 to 3 cups of pineapple pieces. I’ll add it to the recipe 🙂

      Reply
      • Lindsay Campbell

        April 11, 2018 at 9:52 am

        Thanks! I’ll try and make this in the next couple of weeks.

        Reply
  3. Nancy

    March 28, 2018 at 1:08 pm

    Yum! This is right up my alley 🙂 I never know when a recipe calls for coconut milk if it means the canned kind or the stuff that is more like cow’s milk that is in a carton in the refrigerated section. Can you tell me which you used? Thanks!

    Reply
    • Erica

      March 28, 2018 at 1:29 pm

      Yes! I tried it with container coconut milk, canned (from Trader Joe’s), and freshly made (see my recipe on that). The canned was the thickest, but the homemade coconut milk seemed the freshest and had the least amount of coconut cream in it. The fresh was the thinnest. Look for a coconut milk with no additives (like gums).

      Reply
  4. Stephanie

    March 28, 2018 at 12:40 pm

    Would this freeze well?

    Reply
    • Erica

      March 28, 2018 at 1:27 pm

      I think it would be ok. The fruit and veggies would get soft, and when reheating the shrimp might become overcooked. So to freeze this I would undercook everything a bit unless you’re just freezing the leftovers.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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