Thai Pineapple Shrimp Curry

Thai Pineapple Shrimp Curry

Deb Brown

"My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!"
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40 m servings 651 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 8
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I followed the recipe exactly but added baby corns just to give it more texture and flavor. Thanks for the great recipe.

An easy, tasty recipe! Fish sauce might be difficult to find if you don't have an international food store nearby, but it really makes a difference in the sauce. Be sure to buy a good red curry ...

this is a keeper! its good with chicken as well!

Turned out really yummy :) next time I will use maybe 2 tbsp sugar but use all the pineapple juice, and probably only 1 tbsp red curry paste - so the rest of the family eats it too :) thank you ...

Will make again but with a few changes: do not saute the shrimp in chili paste. Saute the onions and peppers in this mixture. Only use one can of coconut milk. I did not use leeks. Maybe cut bac...

wonderful! I only changed a shallot for the leeks and added carrots and cilantro. tastes great the next day..and cold

Really, really good! Use less red curry paste for less kick. Even found all the ingredients here in Vegas!

Perfect recipe! Not as hard to make as it appears. Nice Kick to it!

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