Thai Pineapple Shrimp Curry Dairy Free

Here’s another Hawaiian-inspired recipe. On my recent trip to Hawaii, the pineapple was on every single menu, whether it was in the form of a cocktail, an appetizer, an entree, or dessert. Pineapple and Hawaii go hand-in-hand. One of my favorite restaurants in Hawaii was Noi Thai which served incredible Thai food. I loved how they used pineapple in their veggie fried rice so I figured I’d add some pineapple to my Thai Red Curry along with some shrimp. This combo of sweet pineapple with shrimp in a spicy Thai red sauce is fantastic. Just when you think Thai food is too spicy – not that I have an issue with it or anything – the pineapple adds a mild sweetness that’s so satisfying. Pair this dish with some white jasmine rice or some brown jasmine rice for a healthier option. It’s amazing!

What is Thai Pineapple Shrimp Curry?

Thai Pineapple Shrimp Curry is essentially Thai Red Curry that’s prepared with shrimp and pineapple. The shrimp adds protein and the pineapple adds sweetness. The shrimp pineapple combo is so delicious and is Hawaii-inspired.

Thai Pineapple Shrimp Curry is:

Mouthwatering Delectable Sweet & Spicy Delicious with Jasmine Rice A Hawaiian-inspired Thai dish Comforting Dairy-free Gluten-free

Ingredients for Thai Pineapple Shrimp Curry:

Coconut Milk: I love Chaokoh, but due to all the monkey labor and abuse, I’m on the hunt for a better brand. Please advise. You want to use canned coconut milk that’s thick and creamy. Veggies: Carrots, Red Bell Peppers, and Snowpeas. Coconut Sugar: You can use palm sugar or even brown sugar, I just prefer coconut sugar. Fish Sauce: You can even find a vegetarian fish sauce these days, I prefer regular fish sauce. Shrimp: I use frozen Argentinian shrimp from Trader Joe’s. Be sure to rinse and soak it in cold water for 15-20 minutes prior to using it. You can also use fresh shrimp. Pineapple: I love using fresh pineapple because it makes all the difference in flavor. Thai Basil Leaves: These can easily be found at your local Asian grocery store, and sometimes in a regular grocery store. You definitely do not want to omit this ingredient.

How to make Thai Pineapple Shrimp Curry recipe step by step?

Prep

I’m using frozen Argentinian wild shrimp from Trader Joe’s. Rinse. Soak in cold water for 10-20 minutes – it’ll thaw.
In the meantime, chop your veggies and fruit. Chop the pineapple. Slice the red bell peppers. I used pre-packaged organic carrot chips or you can slice the carrots. Set aside snowpeas.

Cook

Heat up a cast iron skillet on medium heat. Once hot, add 3 spoonfuls of coconut milk from the can you are going to use. Let it heat up – it’ll start to bubble.
Now add your Thai red curry paste.
Cook for a minute.
Now add the remainder of your coconut milk. Mix well.
Add your kaffir lime leaves. Let the coconut milk heat up for a couple of minutes.
Add the carrots, red bell pepper, and snow peas.
Mix.
Cover and cook for 4 minutes – you don’t want to overcook the veggies else they will get soggy.
In the meantime, drain your shrimp and rinse well.
Add shrimp to your curry. Mix.
Immediately add pineapple, coconut sugar, and fish sauce. Mix.
Don’t wait – now add your Thai basil leaves. Mix.
Simmer for a minute or two. That’s it. Don’t overcook the shrimp and veggies. Once your red curry starts to bubble, turn off the stove.
Let the curry sit for about 15 minutes before serving – this allows the flavors to marry together. This is what you should have.