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Shrimp curry with pineapple

Author
Cookinero 12 Dec 2022
20160
Shrimp curry with pineapple

A dish for lovers of "spicy". The base is yellow curry paste.

How to cook Shrimp curry with pineapple

Step 1

Shrimp curry with pineapple

Finely chop the garlic and parsley. Heat the oil in a saucepan, fry the garlic, add the parsley, turmeric and curry paste. Add 2 tbsp. l. coconut milk. To stir thoroughly. Cook for a couple of minutes.

Step 2

Shrimp curry with pineapple

Onion and pepper cut into cubes. Boil and peel shrimp. Add the onion and pineapple to the saucepan.

Step 3

Shrimp curry with pineapple

Pour in the remaining milk, bring to a boil.

Step 4

Shrimp curry with pineapple

Add sugar, fish sauce and pepper. After 2 minutes, add tomatoes and shrimp. Remove from heat and leave for 2 minutes.

Step 5

Shrimp curry with pineapple

Enjoy your meal!

Shrimp curry with pineapple - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily substitute the shrimp with chicken, tofu (for a vegetarian option), or even firm white fish. Adjust cooking time accordingly to ensure the protein is cooked through.
If you don't have curry paste, use a blend of curry powder, ginger, garlic, and a pinch of chili flakes for a similar flavor profile. Adjust the amount to your spice preference.
Store leftover shrimp curry in an airtight container in the refrigerator for up to 3 days. Ensure it cools down completely before refrigerating.
Absolutely! Substitute the shrimp with extra-firm tofu or chickpeas. To make it vegan, ensure your curry paste and fish sauce are vegan-friendly (some fish sauces contain fish extracts) or replace fish sauce with soy sauce.
Gently reheat the curry on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it, but be careful not to overcook the shrimp, as it can become rubbery.
While you *can* freeze this curry, the texture of the shrimp and pineapple might change slightly. To freeze, let it cool completely, then transfer to an airtight container. Thaw overnight in the refrigerator and reheat as instructed above. For best results, consume within 1-2 months of freezing.
Serve this curry with cooked rice (jasmine or basmati are great choices), quinoa, or naan bread. A side of steamed vegetables like broccoli or spinach would also complement the dish nicely.
Reduce the amount of curry paste or omit the chili flakes. You can also add a dollop of plain yogurt or sour cream to the finished dish to mellow out the flavors.

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