• 1 1/2 tablespoons oil
  • 2 tablespoons Thai red curry paste (store-bought)
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 3 kaffir lime leaves (slightly bruised, optional)
  • 8 ounces deveined shrimp (shelled and, tail-on)
  • 1 cup pineapple (cubes)
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon sugar (/palm sugar)
  • squirt (lime juice)
Read Directions


Yummly User
David Pfeiffer 6 Jan 2017
The combination of pineapple and red curry is amazing, such a great flavor combo, But this dish just felt like it was missing something. The second time i made it (this week!) I threw in some onions and green peppers, not that big of a change but it helped a lot. This recipe was super easy and helpful for making my first curry, but I think its a bit too stripped down for my tastes.