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Coconut Curry Shrimp with Pineapple Rice Recipe

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

4.9 from 18 reviews

A vibrant and flavorful Coconut Curry Shrimp served over sweet and savory Pineapple Rice. This tropical-inspired dish combines tender shrimp cooked in a creamy coconut curry sauce with fragrant jasmine rice, fresh pineapple, and green onions, creating a perfect balance of spicy, sweet, and savory flavors ideal for a quick weeknight dinner or an impressive meal for guests.

Ingredients

Scale

For the Shrimp:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp coconut oil or vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 tbsp red or yellow curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 tbsp fish sauce (optional)
  • 1 tsp brown sugar
  • Salt and pepper, to taste

For the Pineapple Rice:

  • 2 cups cooked jasmine rice
  • 1 cup fresh pineapple, diced
  • 1 tbsp coconut oil
  • 2 green onions, sliced
  • 1/4 tsp salt

Optional Garnish:

  • Fresh cilantro
  • Lime wedges

Instructions

  1. Cook the aromatics: Heat coconut oil in a skillet over medium heat. Sauté chopped onion, minced garlic, and grated ginger for 2–3 minutes until fragrant and softened.
  2. Add curry paste: Stir in 1 to 2 tablespoons of red or yellow curry paste, cooking for about 1 minute to release the spices’ flavor.
  3. Add coconut milk and seasonings: Pour in the can of coconut milk, then add fish sauce and brown sugar. Stir to combine and bring to a gentle simmer over medium-low heat.
  4. Cook the shrimp: Add the peeled and deveined shrimp to the curry sauce. Cook for 2–3 minutes until shrimp turn pink and opaque. Season with salt and pepper to taste.
  5. Prepare the pineapple rice: In a separate skillet, heat 1 tablespoon of coconut oil over medium heat. Add the cooked jasmine rice, diced pineapple, and sliced green onions. Stir-fry for 3–4 minutes until heated through and fragrant. Season with 1/4 teaspoon salt.
  6. Serve: Spoon the pineapple rice onto plates and top with the coconut curry shrimp. Garnish with fresh cilantro leaves and lime wedges if desired for added brightness and fresh flavor.

Notes

  • Adjust curry paste quantity based on preferred spice level.
  • Use fresh or thawed frozen shrimp for best results.
  • For a vegetarian option, substitute shrimp with tofu and use vegetable-based curry paste and fish sauce alternatives.
  • Leftover pineapple rice can be stored in an airtight container in the refrigerator for up to 2 days.
  • This dish can be served with additional steamed vegetables for a complete meal.

Nutrition

Keywords: Coconut curry shrimp, pineapple rice, Thai shrimp curry, tropical shrimp dish, coconut milk curry, seafood curry recipe

Find it online: https://maicook.com/coconut-curry-shrimp-with-pineapple-rice-recipe-4/