Pineapple Coconut Curry with Shrimp
A fiery coconut curry infused with tropical flavors, served over jasmine rice and garnished with fresh cilantro and lime. This thai-inspired indian ready in about 40 minutes pairs coconut milk, peeled and deveined shrimp, diced pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups coconut milk
- 1 lb, peeled and deveined shrimp
- 1 cup, diced pineapple
- 1/2, finely chopped red onion
- 2 tbsp coconut oil
- 3 cloves, minced garlic
- 1 tsp chili flakes
- 2 stalks, chopped lemon grass
- 1 cup, cooked jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pan over medium heat. Add 3 minced garlic cloves and 2 chopped lemongrass; sauté for 30 seconds until fragrant.
- Step 2: Stir in 1/2 cup chopped red onion and 1 tsp chili flakes; cook for 2 minutes until softened.
- Step 3: Add 1 cup diced pineapple and 2 cups coconut milk. Bring to a simmer, then stir in 1 lb shrimp. Cook for 5 minutes until shrimp turn pink.
- Step 4: Season with salt and pepper. Serve over 1 cup cooked jasmine rice, garnished with fresh cilantro and a squeeze of lime.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple Coconut Curry with Shrimp take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pineapple Coconut Curry with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Pineapple Coconut Curry with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pineapple Coconut Curry with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pineapple Coconut Curry with Shrimp?
Thai-Inspired indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
