Thai Red Curry with Shrimp, Pineapple, and Tomatoes

Thai Red Curry with Shrimp

A quick but satisfying weeknight meal made with spicy red curry paste, pineapple, and tomatoes

Course Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 tbsp coconut oil some sort of neutral oil would work in its place if you don’t have coconut oil
  • 1 medium pineapple cored peeled & cubed
  • 2 cups halved cherry tomatoes
  • 1 ½ tbsp red curry paste
  • 1 13.5 oz can unsweetened coconut milk
  • 1 lb large shrimp deveined preferably with shells on
  • 12 oz rice noodles
  • Cilantro to garnish


  1. Cook rice noodles according to the package instructions, and cut pineapple & tomatoes

  2. Heat coconut oil in a medium dutch oven over medium low heat. Add the pineapple and sauté for 5 minutes. 

  3. After the pineapple cooks, add the tomatoes to the pan as well. Sauté briefly, then add the red curry paste. Stir the curry paste in to the pineapple and tomatoes and cook for 1-2 minutes stirring frequently.
  4. After the curry paste has a chance to cook for a few minutes, add the coconut milk and stir to combine. 

  5. Bring the broth to a low boil and nestle the shrimp into the curry, reduce the heat to low and cover.

  6. Simmer the shrimp for 3-4 minutes depending on their size. You want them to be just cooked through so that they're still tender.

  7. Once the shrimp is done cooking, turn off the heat and test the broth for flavor. Adjust seasoning as needed - I typically find it needs some salt

  8. To finish add rice noodles to individual bowls and ladle the red curry over top. Garnish with cilantro and serve warm.