This pineapple curry with shrimp is a spicy, sweet, salty, savory curry that is bursting with Thai flavors and ready in under 30 minutes. This recipe is made with easily purchased ingredients substituting a couple more authentic Thai ingredients with ones available in your local grocery store. Gluten Free and Dairy Free.
- 1 tbsp coconut oil
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 2 tbsp red curry paste (or less depending on heat preference)
- 1 pound shrimp
- 3 cups pineapple fresh or frozen, cut into bite sized pieces
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
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Heat oil over medium heat in a pan or wok. Add ginger and garlic. Cook until fragrant.
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Add curry paste and continue to cook for 1-2 minutes.
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Add coconut milk - in 3 segments, first adding one third of it, bringing it to a boil, reducing heat to a simmer, and repeating the process.
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Add shrimp and pineapple to the curry. Cook until shrimp is pink and cooked through.
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Add fish sauce and sugar. Adjust to taste as needed.
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Serve over rice (optional) garnished with lime juice, fresh basil and cilantro.