“After the success of my green curry recipe and having another craving for Thai food, I decided a red curry recipe was in order. Since I did chicken in the green curry, I decided to do the red with shrimp, but this recipe would also be good with chicken. I liked the idea of some sweetness with the pineapple and it came out great … as good as any restaurant!” – April Ferre
Thai Red Curry with Shrimp & Pineapple
Ingredients
- 1 3/4 Cup Fresh Pineapple In Chunks
- – Or 1 20-Ounce Can Pineapple Chunks in Juice Drained
- 4 to 5 Tablespoons Red Curry Paste Or To Taste (Maesri Preferred)
- 1 13.5-Ounce Can Coconut Milk
- 1/2 Cup Chicken Stock
- 2 Teaspoons Shrimp Paste Optional
- 7 to 8 Makrut Lime Leaves Torn
- 2 Medium Carrots Peeled & Sliced
- 1 to 2 Tablespoons Fish Sauce To Taste
- 2 to 3 Teaspoons Palm Sugar To Taste (Or Brown Sugar)
- About 1 Tablespoon Tamarind Paste
- 1/2 Red Bell Pepper Julienned
- 1 15-Ounce Can Baby Corn In Bite-Sized Pieces
- 1 Pound Medium or Large Shrimp Peeled & Deveined
- 15 Thai Basil Leaves Or To Taste
- Jasmine Rice For Serving
Instructions
- In order to have the pineapple take up the curry sauce, gently squeeze out a good portion of the juice, but be careful to not completely crush the chunks. Reserve the pineapple juice.
- In a Dutch oven, bring 1/2 cup coconut milk to a boil over medium heat. Reduce heat to medium low and add the red curry paste. Stir to combine and then continue to stir frequently until the mixture forms a thick paste. Cook until the coconut oil just starts to separate. If the paste starts sticking too much to the bottom of the pot, deglaze with a bit more coconut milk.
- Add the rest of the coconut milk, pineapple, pineapple juice, chicken stock, shrimp paste and lime leaves. Add sliced carrots. Bring to a simmer for at least 5 minutes to allow the flavors to blend.
- Add fish sauce, palm sugar and tamarind paste. Start with the lesser amount and then taste. You want the curry sauce to have just a little bit of sweetness and tartness to match the pineapple. Add more fish sauce, palm sugar or tamarind as needed to achieve your preferred balance.
- Add red bell pepper and baby corn and simmer for 1 minute. Add shrimp and simmer until shrimp is just cook through, about 1 to 2 more minutes depending on the size of the shrimp. Do not over cook!
- Remove from heat, taste and adjust any seasonings as needed. Remove lime leaves and add Thai basil leaves. Serve immediately with jasmine rice.
2022 Adapted Recipe – April Ferre – Adapted from Hot Thai Kitchen