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Thai Red Curry with Shrimp and Sweet Pineapple (Gaeng Daeng Sapparot)
A vibrant tropical Thai favorite: plump shrimp simmered in a luscious red curry and coconut milk broth, beautifully balanced by sweet pineapple chunks, fragrant kaffir lime leaves, and fresh Thai basil.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Peeled and deveined shrimp400 g
- Full-fat canned coconut milk400 ml
- Pineapple chunks, fresh or canned in juice200 g
- Red bell pepper, sliced into strips1 piece
- Vegetable oil1 tbsp
- Fish sauce or soy sauce1.5 tbsp
- Brown sugar1 tsp
Preparation Steps
1
Heat oil in a deep pan over medium heat and sizzle 2 tbsp red curry paste for 1 minute until fragrant.
1 min timer
2
Pour in coconut milk, whisking to combine, then add bell pepper strips, fish sauce, and sugar. Simmer gently for 5 minutes.
5 min timer
3
Add pineapple chunks and raw shrimp to the simmering curry. Cook for 3-4 minutes just until shrimp turn pink and opaque.
4 min timer
4
Remove from heat, stir in fresh basil leaves, and serve immediately with steamed jasmine rice.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
