5-Minute Thai Pineapple Shrimp Curry
Recipe GLPR8e5404b736bade
A vibrant, aromatic Thai curry bursting with tropical pineapple flavor and succulent shrimp, prepared in just five minutes. Creamy coconut milk blends with red curry paste and tangy fish sauce to create an authentic Southeast Asian sauce that cooks perfectly tender shrimp. This quick weeknight main is naturally low-carb and packed with protein.
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Ingredients
2 cups Coconut milk
1 cup Crushed pineapple
¼ cup Fish sauce
2 tablespoons Red curry paste
1½ tablespoons Sugar
8 oz Shrimp
Directions
Pour coconut milk into a large skillet or wok over medium-high heat. Once simmering, add red curry paste and stir constantly for about 30 seconds until the paste is fully dissolved and fragrant.
Add fish sauce and sugar to the coconut mixture, stirring well to combine. Bring to a gentle simmer.
Stir in the crushed pineapple with its juice. Return the mixture to a simmer and let it cook for 1 minute.
Add the shrimp and cook, stirring frequently, for 2 to 3 minutes until the shrimp are opaque throughout and have reached an internal temperature of 145°F. Do not overcook.
Taste and adjust seasoning with additional fish sauce or sugar as desired. Serve immediately over steamed rice or rice noodles if desired.
