Pineapple Curry
A satisfying seafood built around raw shrimp, peeled and deveined, fresh ripe pineapple, cut in chunks and thai red curry paste — roughly 60 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oil in a wide pan or wok over medium heat, then spoon in about half of the thick coconut cream from the top of the can and let it bubble for 2 to 3 minutes until it splits and looks glossy.
- Stir in the red curry paste and fry for 1 to 2 minutes until deeply fragrant and the oil takes on a red colour.
- Pour in the remaining coconut milk along with the fish sauce, palm sugar and tamarind paste, add the torn lime leaves, and bring to a gentle simmer, stirring to dissolve the sugar.
- Add the pineapple chunks and simmer for about 5 minutes so they soften slightly and release their juice into the sauce; taste and balance the salty, sweet and sour flavours.
- Add the shrimp and simmer gently for 3 to 4 minutes, just until they turn pink and opaque and are cooked through; do not overcook or they will toughen.
- Stir in the Thai basil leaves, remove from the heat, and serve the curry hot with steamed jasmine rice.
You'll use: Frying pan / skillet · Pan · Saucepan · Wok · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Fish Sauce
- soy sauce + a pinch of salt
- Lime
- lemon
Tips & common questions
How long does Pineapple Curry take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pineapple Curry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pineapple Curry - പൈനാപ്പിൾ കറി.jpg by Shijan Kaakkara, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.