Shrimp Red Curry Recipe – Coconut Pineapple Thai Curry

Last Updated on 2 months by Neha Deshmukh

Shrimp Red Curry Recipe – Coconut Pineapple Thai Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavourful, relatively quick meal that feels a little bit special. This Shrimp Red Curry with Coconut and Pineapple is exactly that. I first made this when I was craving something vibrant and comforting, and it’s been a weeknight favourite ever since. It’s a beautiful blend of spicy, sweet, and creamy – seriously, your tastebuds will thank you!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a little burst of sunshine in a bowl! Here’s why I think you’ll adore it:

• Quick & Easy: Ready in under 30 minutes – perfect for busy evenings.
• Flavour Explosion: The combination of red curry paste, coconut milk, pineapple, and shrimp is simply divine.
• Customizable: Easily adjust the spice level to your liking (more on that later!).
• Crowd-Pleaser: It’s a dish that consistently gets rave reviews.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 tbsp light cooking oil (about 15ml)
• 1 tbsp finely minced garlic
• 1 small onion, thinly sliced
• 1 tbsp Thai red curry paste
• 15-20 medium-sized shrimp, peeled and deveined (around 250-300g)
• 1 can (400 ml) coconut milk
• 2 cups chopped pineapple
• Salt to taste
• Fresh lime juice (for garnish)
• Finely chopped fresh cilantro leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Thai Red Curry Paste: This is the heart of the flavour! It originates from central Thailand and varies in heat depending on the chilli content. You can find it in most supermarkets or Asian grocery stores. Look for brands that list natural ingredients.
• Coconut Milk: Full-fat coconut milk will give you the richest, creamiest curry. However, light coconut milk works well too if you’re watching your calories. Just know the flavour won’t be quite as intense.
• Pineapple: Perfectly ripe pineapple is key! It should smell sweet and fragrant, and yield slightly to gentle pressure. If your pineapple isn’t super sweet, you might want to add a tiny pinch of sugar to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or wok over medium heat. Once shimmering, add the minced garlic and sliced onion. Sauté until fragrant and translucent – about 2-3 minutes. You want them softened, but not browned.
2. Now, stir in the Thai red curry paste. Cook for another minute, stirring constantly, to release all those amazing aromas. This is where your kitchen will start to smell incredible!
3. Toss in the shrimp and stir-fry for 1-2 minutes, until they begin to turn pink and opaque. Don’t overcook them, or they’ll become rubbery.
4. Pour in the coconut milk and add the chopped pineapple. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Season with salt to taste. Simmer for 3-4 minutes, allowing the flavours to meld together beautifully.
6. Remove from the heat. Squeeze a generous amount of fresh lime juice over the curry – this brightens everything up! Garnish with finely chopped cilantro.
7. Serve immediately!

Expert Tips

• Don’t overcrowd the pan: Cook the shrimp in batches if necessary to ensure they cook evenly.
• Taste as you go: Adjust the salt and lime juice to your preference.
• Fresh is best: Using fresh garlic, onion, and cilantro makes a huge difference in flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Substitute the shrimp with firm or extra-firm tofu (about 300g), cubed and pan-fried until golden. Or, load it up with your favourite veggies like bell peppers, broccoli, and mushrooms!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your curry paste to be sure.
• Spice Level Adjustments: If you like it really spicy, add a pinch of chilli flakes or use a hotter red curry paste. My friend, Priya, always adds a finely chopped green chilli for an extra kick!
• Festival Adaptations: This curry is fantastic for celebrations like Songkran (Thai New Year). It’s a vibrant and flavourful dish to share with loved ones.

Serving Suggestions

This Shrimp Red Curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• Steamed jasmine rice – a classic pairing!
• Brown rice for a healthier option.
• Flatbreads like naan or roti for soaking up all that delicious sauce.
• A side of stir-fried vegetables for a complete meal.

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Is this curry best served immediately? Yes, it’s best enjoyed fresh! However, leftovers are still delicious.
• Can I use frozen shrimp in this recipe? Absolutely! Just make sure to thaw them completely and pat them dry before cooking.
• What kind of rice pairs best with shrimp red curry? Jasmine rice is the traditional choice, but brown rice or basmati rice also work well.
• How can I adjust the sweetness of the curry? If you prefer a less sweet curry, use slightly less pineapple or add a squeeze of lime juice.
• Can I make this curry ahead of time? You can prepare the sauce ahead of time (up to a day in advance) and add the shrimp just before serving.

Enjoy! I hope this Shrimp Red Curry becomes a favourite in your kitchen too. Let me know in the comments how it turns out!