Thai Coconut Curry with Shrimp and Pineapple
A quick, creamy coconut curry with sweet pineapple, tender shrimp, and crunchy cashews. Serve over rice or rice noodles for a vibrant weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
In a large skillet or wok, heat 2 tbsp coconut milk over medium until it sizzles, about 1 minute. Stir in 2 tbsp red curry paste and cook until fragrant, about 1 minute.
Step 2
Pour in the remaining coconut milk and bring to a gentle simmer, stirring occasionally, about 3 minutes. The sauce should be smooth and slightly thickened.
Step 3
Add 1 sliced red bell pepper and 1 sliced yellow bell pepper. Cook until just tender-crisp, about 4 minutes, stirring often.
Step 4
Stir in 1 lb shrimp and 2 cups pineapple chunks. Cook until shrimp are pink and opaque, about 4-5 minutes, stirring gently.
Step 5
Remove from heat. Stir in 0.5 cup cashews and 0.25 cup chopped cilantro. Serve hot over rice or rice noodles.
Step 6
Optional: add a squeeze of lime or a pinch of chili flakes for extra brightness.
Tools you’ll need
- large skillet or wok
- wooden spoon
- measuring cups and spoons
- knife and cutting board
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