Pineapple Curry

Name: Kari Nanas
Total time: 15 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons oil; 2 tablespoons Thai red curry paste (store-bought); 1 cup pineapple cubes (heaping); 1 -2 red chili (seeded and slice lengthwise); ½ cup coconut cream; ¾ cup water; 8 oz shelled, deveined, tail-on shrimp; 2 tablespoons fish sauce; 1 tablespoon sugar (or palm sugar)

Pineapple curry, just like at your favorite Thai restaurant! Juicy shrimp and sweet, tangy pineapple in a rich, flavorful curry that’s ready in just 15 minutes. It’s quick, easy, and so good you’ll be making it on repeat—trust me on this one!

⏱️ 15 min 🔪 Prep: 10 min 🔥 Cook: 5 min 📊 Easy ⭐ 4.9 (17) 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

2 servings

2 tablespoons oil
2 tablespoons Thai red curry paste (store-bought)
1 cup pineapple cubes (heaping)
1 -2 red chili (seeded and slice lengthwise)
½ cup coconut cream
¾ cup water
8 oz shelled, deveined, tail-on shrimp
2 tablespoons fish sauce
1 tablespoon sugar (or palm sugar)

Steps

Heat a pot over medium heat and add the cooking oil. Once the oil is hot, add the curry paste and stir to release its aroma, being careful not to burn it.
Add the pineapple, chilies, coconut cream, and water, then bring the curry to a boil.
Add the shrimp and cook for about 1-2 minutes or until cooked. Stir in the fish sauce and sugar. Turn off the heat and serve immediately with steamed white rice.