Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple
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 ready in about 25 minutes pairs peeled and deveined raw shrimp, red curry paste, (14 oz) 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
- 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.
- Step 4: Season the curry with 2 tbsp fish sauce and 1 tbsp palm sugar, stirring until sugar dissolves and flavors balance.
- Step 5: Remove from heat and stir in 1/2 cup Thai basil leaves until wilted. Serve hot over jasmine rice.
Frequently asked questions
How long does Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple take to make?
Total time is about 25 minutes (10 min prep + 15 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 Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple?
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 red curry paste from drying out.
Can I substitute ingredients in Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple?
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 Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple 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 Slow-Simmered Southern Thai Red Curry with Shrimp and Pineapple?
Thai seafood 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.
