Pineapple Curry

Name: Pineapple Curry
Yield: 2 servings
Cuisine: Asian
Ingredients: 175 grams pineapple pieces; 2 tablespoons Thai red curry paste; ½ cup coconut milk; 8 oz shrimp, or whatever meat desired; ½ tablespoons palm sugar; ½ tablespoons fish sauce; 1½ tablespoons ripe tamarind

Thai pineapple curry (แกงสับปะรด / kaeng sap pa rod) is a traditional curry of Southern Thailand. The recipe has crushed pineapple with juice, so it tastes both sweet and sour. It is often served over rice and garnished with peeled orange slices, diced green onion, or celery.

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Ingredients

Makes

175 grams pineapple pieces
2 tablespoons Thai red curry paste
½ cup coconut milk
8 oz shrimp, or whatever meat desired
½ tablespoons palm sugar
½ tablespoons fish sauce
1½ tablespoons ripe tamarind

Ingredients for 2 servings (580 g) · the original recipe

Method

1
Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
Stovetop
2
Put the sliced pineapple in the curry and wait until it is soft.
3
Bring to a boil over high heat, then add the shrimp.
Stovetop
4
Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.