Shrimp Curry with Pineapple

This luscious dish is enhanced by sweet pineapple chunks intermingling with shrimp and coconut milk. It is amazingly quick and easy to prepare. As an added bonus, it's a great dish for introducing kids (and adults, for that matter) to the world of Southeast Asian coconut milk curries.

5 from 3 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Singapore, Southeast Asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok
Food Processor or blender

Ingredients

1 stalk Lemongrass, bottom 6-inches of white part, sliced thin
3 medium Dried red chili pepper, soaked in warm water to soften for 5 minutes
3 small Fresh red chilis, chopped (seeds can be removed to lessen heat)
5 stalk Scallion, roughly chopped
3 cloves Garlic, crushed
3 tbsp Coriander powder
1 tsp Turmeric powder
2 tsp Asian fish sauce
2 tbsp Vegetable oil
2 cans Coconut milk, ½ cup thick cream reserved
1 lb Shrimp, peeled and cleaned
1½ cup Pineapple wedges, drained
Salt, to taste

Instructions

Make Sauce - In a food processor, make a smooth paste with lemongrass, chilis, scallion, garlic, coriander, turmeric, and fish sauce. Heat vegetable oil in a large frying pan or wok over medium heat. Add paste mixture and cook, stirring, for 4 minutes. If it looks to be sticking, add 1-2 tbsp thin coconut milk.
Cook Curry - Add shrimp to pan and cook 1 minute. Add thin coconut milk and pineapple chunks. Cook until pineapple is soft, about 5 minutes. Stir in thick coconut cream and cook another minute. Season with salt and serve with white rice.

Notes

This dish can be prepared ahead of time and reheated in a microwave or a saucepan on the stove.

Nutrition