Description
A delicious and tropical Pineapple Coconut Shrimp Curry that combines the sweetness of pineapple with the richness of coconut milk, perfect for a delightful meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, diced (any color)
- 1 can (14 ounces) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the diced bell pepper and cook for another 2-3 minutes until softened.
- Pour in the coconut milk and stir in the red curry paste, soy sauce, lime juice, and brown sugar. Mix well until the curry paste is fully dissolved.
- Add the pineapple chunks and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld.
- Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp turn pink and opaque. Season with salt and pepper to taste.
- Serve the curry over cooked rice and garnish with fresh cilantro.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the curry.
- Substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg