This Thai Yellow Curry with Shrimp and Pineapple is a delightful blend of sweet and savory flavors. The plump shrimp and juicy pineapple chunks simmer in a vibrant golden-yellow coconut curry broth, enriched with turmeric and lemongrass. The dish is aromatic and visually stunning, making it a perfect centerpiece for any meal.
Cook with confidence
Cook's notes
For the best texture, ensure the shrimp are cooked just until they turn opaque and curl. Avoid overcooking, as they can become rubbery. The coconut milk should be thick and creamy, providing a rich base for the curry.
Substitutions
You can swap the shrimp for chicken or tofu if you prefer a different protein. For a vegetarian version, use vegetable broth instead of fish sauce and omit the shrimp. Additionally, any tropical fruit like mango can replace pineapple for a different flavor profile.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stove over low heat, adding a splash of water or coconut milk to maintain the creamy texture.
Common failures
Common failures include overcooking the shrimp, which can make them tough. To prevent this, watch the cooking time closely. If the curry is too thick, add a little water or coconut milk to reach your desired consistency. If it's too salty, balance it with a bit more sugar.
Why these ingredients
How each main ingredient earns its place in this recipe
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shrimp
The shrimp provide a sweet and tender protein that complements the rich flavors of the curry. Their quick cooking time ensures they remain juicy and succulent.
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coconut milk
Coconut milk adds a creamy texture and rich flavor to the curry, balancing the spices and enhancing the overall dish with its natural sweetness.
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pineapple
Pineapple introduces a refreshing sweetness and acidity that brightens the dish, contrasting beautifully with the savory elements of the curry.
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yellow curry paste
The yellow curry paste is packed with spices and aromatics that create the dish's signature flavor profile, providing warmth and depth to the curry.
Preparation
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Step 1 18 min
Rinse the raw Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 1.25 cups of water and a small pinch of salt. Bring to a gentle boil, cover tightly with a lid, and simmer on the lowest possible heat until all the water is absorbed and the rice is perfectly tender and fluffy. This should take about 18 minutes.
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Step 2 3 minHeat a tablespoon of cooking oil in a large wok or deep skillet over medium heat. Add the Thai yellow curry paste and ground turmeric. Sauté continuously with a wooden spatula for about 3 minutes. As the paste heats, it will release its fragrant oils and transform into an intense, glowing golden-yellow base.
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Step 3 2 min
Pour the thick, white coconut milk into the wok, whisking it into the yellow paste until the liquid completely blends into a brilliant, smooth, bright yellow broth. Stir in the fish sauce and brown sugar. Add the pineapple chunks and sliced yellow bell pepper, bringing the mixture to a gentle simmer.
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Step 4 5 min
Carefully drop in the shrimp and let them cook for about 5 minutes, or until they curl and turn a beautiful opaque pink. Stir occasionally to ensure even cooking.
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Step 5 1 minOnce the shrimp are cooked, taste the curry and adjust the seasoning if necessary. You can add more fish sauce for saltiness or brown sugar for sweetness, depending on your preference.
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Step 6 1 min
Serve the curry hot over a bed of fluffy Jasmine rice. Garnish with fresh herbs if desired, and enjoy this aromatic dish!
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