Comments on: Thai Pineapple Red Curry with Shrimp

By: Rebecca

Rebecca — Thu, 08 May 2025 09:50:38 +0000

Very delicious! I really like the combination of fruity/sweet and spicy/salty with a bit of sour to balance it out.

By: Adam

Adam — Wed, 23 Apr 2025 19:10:45 +0000

This was outstanding! Scaled down to feed two and used fresh pineapple rather than tinned as had one to use up. First time putting my homemade red curry paste to use and it came out at the perfect spice level too. Will definitely be making again

By: G

Sat, 12 Apr 2025 00:04:23 +0000

This meal was fantastic! I used Mae Ploy red curry paste and it turned out great. Thank you for the recipe and tips.

By: Paul

Paul — Mon, 23 Dec 2024 09:36:13 +0000

In reply to Jessica.

I have floating oil ..deep red like Indian braised shrimp....it's delicious...with the Kaffir lime leaves......it's a pity I can't show you in here.... thank you so much Pailin

By: Jessica

Jessica — Sun, 24 Nov 2024 15:17:32 +0000

This is one of our favorites and I make it a lot because it goes together so quickly. It will sound sacreligious but I usually make it without pineapple (my husband doesn’t care for it cooked). This dish is still is still delicious!

By: Rick

Rick — Fri, 25 Oct 2024 20:22:43 +0000

I was not too fond of the added dry shrimp. I wish I did't, otherwise, it came out good except for the strong dry shrimp taste

By: Jane

Jane — Fri, 05 Apr 2024 03:46:25 +0000

That was a delicious curry, thank you! I eyeballed the curry ingredients a bit (the amounts for curry paste, fish sauce, palm sugar and tamarind) and didn't use the dried shrimp (I have some but it's been in my fridge for two or three years and I've only used it once and think I should throw it out??? I'm just not at all familiar with the ingredient and how long it should last). I used everything else and also added some chopped green cabbage, a couple of thin cut brussels sprouts and a couple of slices of fennel because I needed to use them up and thought they would go (random I know) and it was absolutely delicious.

By: Northerner

Northerner — Sat, 04 Nov 2023 01:56:18 +0000

This recipe is amazing! It was much more than I was hoping for. I watched the curry paste taste test and followed the recommendations. For this I followed the recipe except used fried tofu instead of shrimp. I live in a city with about 350,000 people, very ethnically diverse, with many Thai restaurants. This was so incredibly spicy I struggled to get through. In future I’ll probably use 1-2 Tbsp of red curry paste rather than 5. The balance of flavors is really great, I’m just struggled with the heat. Overall a wonderful recipe, but I’d suggest adjusting the heat to your preference.

By: Gary

Gary — Tue, 31 Oct 2023 00:33:25 +0000

Gathered ingredients for this from my local Asian Grocery Store. Used canned coconut milk and canned red curry paste, so the flavors were not as intense as I was expecting. Regardless of my ingredients, I really enjoyed the dish. The recipe was simple to prepare and very good. I will make this again for friends and family.

By: sheila

sheila — Wed, 23 Aug 2023 01:39:51 +0000

My partner used to order this regularly from our local Thai restaurant, but this recipe is far better. Such a great balance of flavors, and simple to make. I've made it with shrimp, but I've also made a tofu version with vegan fish sauce as a vegetarian alternative. I've enjoyed both equally. Thanks for sharing this recipe!!!

By: Alyssa

Alyssa — Tue, 18 Jul 2023 22:44:47 +0000

This was FANTASTIC!! I made this spur of the moment so I didn’t have dried shrimp on hand, but I had everything else. There was not a morsel leftover. Best. Curry. Ever.

By: Lorraine

Lorraine — Thu, 25 May 2023 01:15:41 +0000

My best restaurant dupe of pineapple red curry that I have EVER made! I substituted the protein using chicken thighs instead of shrimp. I used Mae Ploy brand curry paste ( based on your past video ranking store bought pastes) and full fat coconut milk. I Did not have palm sugar so substitute with brown sugar. I shared it on my Instagram but it’s set to private so you can’t see it.

By: Martha Haary

Martha Haary — Tue, 09 May 2023 08:52:36 +0000

In reply to Pailin Chongchitnant. Yes, I found the dried shrimp in our Asia market and used it. Maybe not enough... adding more fish sauce is just a little "too fishy", if you get my drift. It's smell and taste shouldn't be too pronounced... Next time I try to add a little MSG (or corned vegetable buillon). Thank you for your suggestion. A real problem for me trying out a new recipe is to have no knowledge "how it should taste". I love thai food and we have a few good thai restaurants in my vincinity (SW Germany). However, these offer mostly mainstream "street food" type like Pad Thai, red and green curry etc. To get a good Tom Kai Gai is not easy... I'd love to explore the far greater range of "real" thai food.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 08 May 2023 19:30:51 +0000

In reply to Martha Haary. Hi Martha! Did you use the dried shrimp? Those would add umami. Also, use chicken stock instead of water. Adding fish sauce is fine but it'll also make it saltier, which there may not be any room for. If those two things don't do it for you, bouillon powder or good old MSG will do the trick.

By: Martha Haary

Martha Haary — Fri, 05 May 2023 08:53:01 +0000

Thank you for this recipe and your work in general! I love your first book and will order the new one.

I cooked this recipe yesterday and the family was quite in favour of it. However, I have one question: I was able to balance the taste between the sweetness of the palm sugar and the tamarind sourness. The aroma of the kaffir leaves was easily noticable and the pressed pineapple pieces were fine.

However, one thing was missing and I don't know how to add it: I think there should have been a more pronouced umami taste. I tried to add more fish sauce as a umami source, but this lead to a case of "too much of a good thing", the fish sauce taste was too dominant. What can I do to get more umami without imbalancing everything?

By: Richard

Richard — Wed, 16 Nov 2022 08:53:54 +0000

I live in Thailand, so ingredients are easy. I've made this a few times by taste, no recipe. However I found this recipe to use as a guide as I was cooking for Thai people and thought my own version might not be right. I used cherry tomatoes (whole) additionally and substituted roast duck for the shrimp. It's pretty much the same ingredients I'd been using anyway but the cooking order was very different. I've always used tamarind pulp (deveined) in boiling water and mash it with a potato masher. Anyway, it wasn't noticeably different to my own version. Good enough for Thais. They took the leftovers home 😁

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 01 Nov 2022 00:18:40 +0000

In reply to MSmith. Maeploy, maesri, Aroy-D are all good

By: MSmith

MSmith — Fri, 21 Oct 2022 03:49:16 +0000

What is your recommended canned curry paste?