Pineapple Curry with Jumbo Shrimps
Dive into the exotic flavors of Pineapple Curry with Jumbo Shrimps, a vibrant and aromatic dish that perfectly balances sweet, tangy, and savory notes. Succulent jumbo shrimps are enveloped in a velvety coconut milk and red curry paste sauce, infused with garlic, ginger, and a hint of lime. Juicy pineapple chunks add a tropical sweetness, while optional kaffir lime leaves enhance the citrusy aroma. This quick and easy curry, ready in just 35 minutes, is ideal for weeknight dinners or special occasions. Garnished with fresh cilantro and served alongside fluffy jasmine rice, this Thai-inspired dish is a feast for your taste buds and a stunning centerpiece for your dinner table. Perfect for fans of bold flavors and seafood lovers alike!
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Recipe Information
Ingredients
- 12 pieces Jumbo shrimps, peeled and deveined
- 1.5 cups Pineapple chunks (fresh or canned)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Red curry paste
- 2 teaspoons Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 pieces Kaffir lime leaves (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 cups Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.
Add the red curry paste to the skillet and stir well to combine with the aromatic mixture for about 1 minute.
Pour in the coconut milk, then add the fish sauce, brown sugar, and lime juice. Stir until the mixture is smooth and begins to simmer.
Add the pineapple chunks and kaffir lime leaves (if using). Simmer gently for 5 minutes to allow the flavors to meld.
Carefully add the jumbo shrimps to the curry, ensuring they are submerged in the sauce. Cook for 4-6 minutes, or until the shrimps are pink, opaque, and cooked through.
Taste the curry and adjust seasoning if necessary. You can add more fish sauce for saltiness or lime juice for tanginess.
Remove and discard the kaffir lime leaves (if used) and transfer the curry into serving bowls.
Garnish with chopped cilantro and serve hot with jasmine rice on the side.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 68.3 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
