Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A rich and creamy red curry brimming with succulent shrimp, sweet pineapple chunks, and the deep flavors of Southern Thai spices. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 lb, peeled and deveined raw shrimp
• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup, fresh or canned pineapple chunks
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 3, torn kaffir lime leaves
• 1/2 cup thai basil leaves
• 1 tbsp vegetable oil
• 2, thinly sliced shallots
• 1/2 cup water
• for serving jasmine rice

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 2 thinly sliced shallots and 3 tbsp red curry paste, cooking and stirring for 2 minutes until fragrant and oil begins to separate.
2. Step 2: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
3. Step 3: Add 1 lb peeled shrimp, 1 cup pineapple chunks, and 3 torn kaffir lime leaves. Simmer uncovered for 5-6 minutes until shrimp are opaque and cooked through.
4. Step 4: Season the curry with 2 tbsp fish sauce and 1 tbsp palm sugar, stirring until sugar dissolves and flavors balance.
5. Step 5: Remove from heat and stir in 1/2 cup Thai basil leaves until wilted. Serve hot over jasmine rice.