If luscious, succulent shrimp paired with fresh fruit is something on your radar, then I have a fantastic dinner planned for you. Served with brown basmati rice, this Thai Yellow Curry Shrimp with Pineapple is packed with flavor and punch.
This Thai Yellow Curry Shrimp with Pineapple is made with the Easy Thai Yellow Curry Paste from my last post. I decided to make this a complete meal and threw in some zucchini to give vegetables a rep on the plate, too. Feel free to use store bought yellow curry paste if you like, but fresh just takes this to another level and with minimal effort.
The spicy aspect from the yellow curry paste is just incredible. Not too overpowering, simply put it’s perfect. My adaption of Sujet Saenkham’s recipe is not only easy, but amazing in layered flavors. I’m using a half cup of Easy Thai Yellow Curry Paste, but don’t be afraid! This is incredible. Trust.
The curry mixed with the fish sauce, the coconut milk and tropical fruits are magic together. I wanted something light, but packed with that big and bold flavor you’re used to finding here.
I loosely adapted this from his Mild Chicken, Potato & Coconut Milk Curry. I thought to cut the coconut milk in half from his rich recipe to lower the calories, and to assist in making the sauce thick due to that, blending it with a banana. Supremely delicious, aromatic and it worked beautifully.
I substituted fresh, jumbo shrimp as the main protein, fresh, bright and acidic pineapple to cut the heat, firm al dente diced zucchini found it’s way into the mix for a vegetable of choice.
I also cut the amount of oil used initially and used ghee instead. Ghee is clarified butter that originated in India and is also commonly used in South Asian cuisines. Come on, branch out and try new things!
I did not add the tamarind paste as I thought the pineapple would be the sweetener. This came together in mere minutes. A thick and creamy coconut sauce that’s not over powering with a hint of banana in the background.
I like the vegetable to be have some bite, but still cooked and when working with zucchini one need be careful not to cook too much. It gets mushy, flavorless and releases water that I didn’t want thinning out my curry sauce.
A sprinkling of cilantro and fresh basil in the mix and after made this perfect. The gorgeous shrimp got a little pan sear initially with the curry paste and then the caramelized pineapple. A quick bath in the coconut milk and banana purée and it was complete. A perfect mid week meal in not even 15 minutes.
Although if you want steamed rice that will add some time. I usually make a large batch of brown, or brown basmati rice to have on hand and reheat. Just squeeze a little lime over the top and dig in. Fresh, healthy and good for you food. Enjoy!
- 2 tbsp ghee (or vegetable oil)
- ½ cup yellow curry paste
- 1½ cups diced pineapple
- 1 lb large shrimp, peeled and deveined
- 1 cup coconut milk
- 1 banana
- 3 tbsp fish sauce
- 1 zucchini, diced
- ¼ cup Thai basil and cilantro, chopped
- 1 lime, quartered
- In a blender add the coconut milk, fish sauce and banana. Purée until blended. Set aside.
- Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
- Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
- Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced zucchini. Cook another 2 minutes, stirring often. The sauce will thicken.
- Add the shrimp back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs and sliced lime.