Red Curry Shrimp With Pineapple Recipes

THAI PINEAPPLE SHRIMP CURRY

Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

RED CURRY SHRIMP WITH PINEAPPLE

Red Curry Shrimp with Pineapple image

Editor's Note: Here is a recipe you may like if you are looking for a Thai food dish for a casual dinner you are planning. Red Curry Shrimp with Pineapple is a more traditional dish that will excite those who are curry fans. This dish is easy to prepare and fun to serve. You can prepare it in under 30 minutes. The suggested red curry paste is made without the roasted cumin, coriander, and other spices normally found in red curry paste. Fresh pineapple is preferable to finish your dish, but canned also works fine too. This pleasing curry goes together in a few minutes' time. Follow this as a guideline for making a curry with seafood or fish and any curry paste you like. The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste. Wild lime leaves are traditional, but if you cannot find them, you will still have a wonderful dish. Fresh pineapple is lovely, but canned pineapple works fine, too. With jasmine rice, nests of thin rice noodles or angel hair pasta, and a green salad, this makes an elegant little meal.

Provided by Nancie McDermott

Categories Seafood

Number Of Ingredients 9

Ingredients

1½ Cups unsweetened coconut milk
2 tablespoons gaeng kua curry paste or red curry paste
½ cup water
2 tablespoons fish sauce
1 tablespoon sugar
1 cup drained canned pineapple chunks or crushed pineapple or bite-sized chunks fresh pineapple
6 wild lime leaves, quartered (optional)
¾ pound large shrimp
1/3 cup fresh Asian or Italian basil leaves, plus basil sprigs for garnish

Steps:

In a medium skillet or saucepan, heat ½ cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.
Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.
Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.
Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.

THAI RED CURRY SHRIMP WITH PINEAPPLE

Thai Red Curry Shrimp With Pineapple image

The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!

Provided by lecole54

Categories Thai

Time 25m

Yield 2-45 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups light coconut milk
2 tablespoons red curry paste
1/3 cup water
2 tablespoons fish sauce
1 tablespoon sugar
1 cup canned pineapple chunk, drained
1/2 lime, juice of
1 lb shrimp, precooked and shelled
1/3 cup basil leaves, minced (Asian, if available, but Italian will do)

Steps:

In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

Nutrition Facts : Calories 239.4, Fat 2.5, SaturatedFat 0.3, Cholesterol 285.8, Sodium 2700.2, Carbohydrate 21.4, Fiber 1.7, Sugar 16.5, Protein 32.9

PINEAPPLE CURRY WITH JUMBO SHRIMPS

Pineapple Curry With Jumbo Shrimps image

Once again, I am offering another of my personal favorite curry dishes. As you can tell I love red curry and shrimp. I can never pass this dish up its just too yummy. Another dish that I have altered to suit my own tastes. I hope that you will find this to your liking.

Provided by Baby Kato

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup fresh pineapple, peeled and chopped
1/4 cup onion, sweet, thinly sliced
2 cups coconut cream
3 tablespoons red curry paste
3 tablespoons fish sauce
3 teaspoons brown sugar
24 shrimp, jumbo, raw, shelled and deveined (leave tailshell on)
2 tablespoons cilantro, fresh, chopped
6 cups noodles, cellaphane, cooked
4 sprigs basil, thai (garnish)

Steps:

In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
Cook on medium high heat, but do not boil.
Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
Serve over top the cellaphane noodles and garnish with fresh basil.

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