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
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
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
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!
Yay! I know. One of my favorites.
If I was to use canned pineapple how much would I need?
Thanks!
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 🙂
Thanks! I’ll try and make this in the next couple of weeks.
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!
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).
Would this freeze well?
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.