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Coconut Curry Shrimp with Pineapple Rice Recipe

Coconut Curry Shrimp with Pineapple Rice Recipe
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★★★★★

5 from 6 reviews

A vibrant and flavorful Coconut Curry Shrimp served over fragrant Pineapple Rice. This dish combines tender shrimp cooked in a rich, creamy coconut curry with the sweetness of fresh pineapple-infused jasmine rice, creating a perfect balance of savory and tropical flavors ideal for a quick and impressive weeknight meal.

Ingredients

Scale

For the Coconut Curry Shrimp:

  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 tablespoons red or yellow curry paste (adjust to spice preference)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish

For the Pineapple Rice:

  • 1 cup jasmine rice
  • 1 cup diced fresh pineapple
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt

Instructions

  1. Cook the Pineapple Rice: In a medium pot, combine jasmine rice, coconut milk, water, salt, and diced pineapple. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
  2. Prepare Ingredients: Peel and devein the shrimp. Slice the red bell pepper and zucchini. Mince the garlic and fresh ginger. Finely chop the onion.
  3. Cook Aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
  4. Add Curry Paste: Stir in the red or yellow curry paste and cook for 1 minute to release its aroma and deepen the flavor.
  5. Add Coconut Milk and Vegetables: Pour in the coconut milk, then add the sliced red bell pepper and zucchini. Let the mixture simmer gently for 3–4 minutes until the vegetables are tender but still crisp.
  6. Cook the Shrimp: Add the shrimp to the curry mixture. Cook for 2–3 minutes, stirring occasionally, until shrimp turn pink and are fully cooked through.
  7. Season and Finish: Stir in fish sauce, brown sugar, and lime juice. Taste the curry and adjust seasoning as necessary to balance sweetness, saltiness, and acidity.
  8. Serve: Plate a serving of pineapple rice and top with the coconut curry shrimp. Garnish generously with fresh cilantro leaves before serving.

Notes

  • You can adjust the curry paste amount to suit your preferred spice level.
  • For a milder curry, use yellow curry paste; for a spicier one, opt for red curry paste.
  • If unavailable, substitute fish sauce with soy sauce for a vegetarian-friendly version.
  • Jasmine rice can be substituted with basmati for a slightly different aroma and texture.
  • Leftover pineapple rice pairs well with other curries or grilled meats.
  • Ensure shrimp are thoroughly peeled and deveined for best texture and taste.

Nutrition

Keywords: Coconut Curry Shrimp, Pineapple Rice, Thai Curry, Seafood Recipe, Coconut Milk Curry, Easy Weeknight Dinner, Spicy Shrimp Curry

Find it online: https://maicook.com/coconut-curry-shrimp-with-pineapple-rice-recipe-2/