Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
Print

Quick Thai Shrimp Curry with Pineapple Recipe

Quick Thai Shrimp Curry with Pineapple: vegetables and shrimp are cooked with a delicious coconut curry sauce, then served with fresh pineapple!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 452kcal
Author Nora Rusev

Ingredients

  • Oil for frying
  • 2 small-medium zucchinis diced
  • 2 small-medium red peppers cut into strips
  • 1 medium onion finely diced
  • 1 clove garlic minced
  • 1 pound king prawns or any kind of shrimp you like
  • 2 tablespoons Thai red curry paste
  • 1 can coconut milk 13.6 oz (400ml)
  • 1/2 cup water 125ml
  • 1 small pineapple cut into chunks
  • All your favorite sides and toppings! We like rice, lime wedges, cilantro, scallions and sliced chilies.

Instructions

  • If you're serving the curry with rice, start cooking it according to package instructions now.
  • Heat some oil in a large skillet over medium-high heat. Add the zucchini and cook until browned, about 3-4 minutes. Remove and set aside on a plate. Allow the pan to get hot again, add the red peppers and cook for 3-4 minutes as well, then remove and set aside.
  • Adding a little more oil to the pan, fry the onion and garlic until translucent. Add the prawns and cook until starting to brown. Stir in the curry paste, the coconut milk and the water. Bring to a boil and simmer for 5 minutes. Add the vegetables to the sauce and continue simmering until everything is heated through. Remove from the heat and stir in the pineapple chunks.
  • Serve with rice and your favorite curry toppings.

Notes

The pineapple can also be served on the side, in case not everybody is a fan of fruit in their curry.

Nutrition

Calories: 452kcal