Thai Pineapple Shrimp Curry

Thai Pineapple Shrimp Curry
  • 2 tablespoons olive oil
  • 1/2 cup red curry paste
  • 1 pound large shrimp, peeled and deveined
  • 2 (14 ounce) cans light coconut milk
  • 3 small leeks, chopped
  • 1/2 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
  • 1/2 red bell pepper, cut into matchstick-size pieces
  • 1/2 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


  1. 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.
  2. 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.

04/24/2018
Thai Pineapple Shrimp Curry, recipe PT15M PT1H 5 455 calories

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