Published Aug 09, 2013 Updated Sep 12, 2024 Whenever I have some leftover pineapple, I’d make pineapple fried rice, or shrimp and pineapple curry. There are two versions of shrimp and pineapple curry I like. One is the Nyonya version and the other one is Thai shrimp and pineapple curry. Both of them are utterly scrumptious and appetizing. The pineapple adds a nice, sweet tang to the overall curry, and the shrimp and coconut milk basically complete the dish. I can eat two full servings of steamed white rice with this dish. What I love about this Thai shrimp and pineapple curry is that I can just use store-bought red curry paste, so there is no need to make the spice paste from scratch. You know me, when it comes to cooking, I don’t mind all the shortcuts as long as the end result tastes great. I know most people don’t buy fresh pineapple and eat it as a daily “fruit,” so you can always opt for canned pineapple. If are you using canned pineapple, make sure you choose those cut in rings. This is quite possibly my favorite Thai curry ever! It’s so tasty you will thank me after you try making this yourself.
What To Serve With Thai Shrimp And Pineapple Curry
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