Have I mentioned lately how much I adore curry? No? K, good, because I’m about to gush again. There is just something about a big bowl of rice, swimming in a coconut milk curry sauce, that brings a big smile to my face. This is my go to weeknight dinner during the winter. I eat curry at least
once twice a week, and it never gets old. To keep things interesting you can change up the protein. Shrimp. Chicken. Pork. Tofu. Beef. It all works!
Pineapple Thai Curry is a relatively new combo to my rotation and I can’t get enough of it. The sweet, juicy, pineapple and spicy red curry are absolute perfection together. To keep the prep work to a minimum, I bought pre-cut pineapple and de-shelled shrimp. Sometimes when I’m super organized and on my meal prep A game, I even pre-cook the rice on Sundays. By planning the meal on Monday or Tuesday, I can use the cold rice from the fridge, pour the curry right on top to heat it up and enjoy. With these shortcuts, I can throw this Pineapple Thai Curry together in less than 20 minutes! When I get home from work I’m hangry so not having to waste any precious minutes chopping stuff is ideal!
To up the meal prep even more, I like to make curry in a big batch so I have a couple of portions of leftovers. Throw those into the fridge or freezer, and you have lunch for the next few days. Believe it or not, I actually think this recipe is even better on day two or three. The longer it sits, the more the flavor melds together. I’m telling you, it’s just perfection!
Have you tried this Pineapple Thai Curry yet? If you have, leave a review below and let me know what you think!
- 1.5 cups brown rice
- 2 tbsp red curry paste
- 1.5 lbs frozen shrimp
- 1 tbsp fish sauce
- 2 cups pineapple
- 1 can coconut milk
Cook rice, as per package directions.
Heat a wok or frying pan over medium high heat, and add curry paste. Cook for 2-3 minutes to warm curry paste.
Add frozen shrimp to the pan and cook for 4-5 minutes.
Cut pineapple in 1.5-2 inch cubes.
Add pineapple and fish sauce to pan. Cook for 2-3 minutes.
Add coconut milk to pan and cook for 5-8 minutes until shrimp are fully cooked through.
Serve rice in bowls and top with shrimp. Enjoy!