Description
Juicy shrimp simmered in a creamy coconut and pineapple sauce, seasoned with Thai red curry and served over jasmine rice. A perfect balance of sweet, savory, and spicy.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh pineapple chunks
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- Juice of 1 lime
- Small handful cilantro, chopped
- 1 tablespoon neutral oil
- Cooked jasmine rice, for serving
Instructions
- Warm a large skillet or wok over medium heat and add the oil.
- Sauté garlic and ginger for 1 minute until fragrant. Stir in the red curry paste and cook another minute.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir and bring to a gentle simmer.
- Add pineapple chunks and let them cook for 3 minutes.
- Add shrimp and cook until pink and opaque, about 4–5 minutes.
- Stir in lime juice and half the cilantro. Adjust seasoning to taste.
- Serve over jasmine rice and top with remaining cilantro.
Notes
- Use fresh pineapple for the best flavor.
- Full-fat coconut milk adds the richest texture.
- Add chili flakes for extra heat.
- Don’t overcook the shrimp — they cook quickly!