HELLO LOVELY VIEWERS! Important Note: I hope you enjoy this video! If you have any questions about this recipe be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there. I often add extra tips and notes not covered in the video. If you still have questions you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching!
I’ve been messing around with these curries for 17 years and your practical wisdom on what matters and what doesn’t is so spot on with my grueling trial and error experience. You are saving people so much time and heartbreak!!
Omg this was divine! Just tried it out today, I had some rendang paste lying around and I just used that instead of the curry paste and it turned out fantastic! And I did it in less than 30 mins
I've made this s a couple times now and my family loves it. It's the first curry dish I've made that actually tastes as good as a restaurant. Thank you! Also I made a vegetarian version for my daughter, leave out the shrimp and use tofu instead and use ground dried shiitake mushroom instead of the dried shrimp. And sub half soy and half rice vinegar for the fish sauce. I like the shrimp version slightly better but veggie version is really good.
I did try putting pineapple in red curry before in a more sophisticated curry: gaeng phed ped yang, with Chinese roasted duck, pineapple, cherry tomatoes and lychee. I really like the way things turn out because the light tart of pineapple balance the rich and creamy of curry perfectly well.
I made this for dinner last night with chicken thigh as the protein instead of shrimp. This was soo good and yes the perfect balance of tart, spicy, and a little sweet. Thank you Pai！
This recipe is brilliant especially the tip with squishing the pineapple before adding, which I myself would never have thought of. It looks delicious! Kob khun krub, Khun Pailin! 🙏😊
I think it would be a little more elegant to use the juice from the pineapple and then thicken it with a little bit of starch. This gives you a wonderfully homogeneous result, because the oil on top is often disturbing, especially when you are with people who don't want a lot of spiciness. I totally understand that with a Cafe de Paris sauce, for example, you play with the oil on top, but with a Thai curry I think the taste of the oil is too extreme (maybe only for western people)
I made this tonight. Fantastic! Grabbed most of the ingredients from my nearest Asian Grocery. Very simple to prepare. I really enjoyed it, and will make it for friends and family soon.
Tried it. Smell and taste amazing. Initially I added a teaspoon of tamarind paste coz it already taste sour. When I tried adding more it taste amazing. Same with the fish sauce. Thanks
Quick reference: Prep 2 Tbsp dried shrimp (ground) 398 mL pineapple chunks in juice (squeezed) Cook: 1/2 cup coconut milk to reduce 4-5 Tbsp Red Curry Paste (to taste) Fry 1 cup coconut milk 7-8 Kaffir Lime Leaf Crushed Pineapple Simmer 1-2 Tbsp fish sauce (to taste) 2-3 Tsp palm sugar (to taste) 2-3 Tsp tamarind (to taste) After taste test Half Red Bell Pepper (sliced) 350 gram shrimp (or your protein choice) Enjoy! Ps. Love the channel and bought your cookbook! Thanks for all the good recipes and awesome production of the videos :) Edit: modified sugar and tamarind to Tsp (Thanks for catching that!)
Thanks so much! Just noticed a few mistakes in your quick reference. The measurements for the sugar and tamarind are actually in teaspoons not Tablespoons.
Thank you so much for this recipe. It is a favorite. I made it first last winter, and I have made it several times since that first time. The recipe is very easy to follow, and the meal comes together quickly. I gathered the ingredients from my local Asian grocery including the tamarind. I followed your instructions to make my own concentrate and I use shrimp stock since I have that on hand. After watching a few of your videos, including tips on curries, coconut milk and other ingredients, I feel like I am competent to shop for ingredients and try any of your recipes. Thank you for making everything so easy. I first tried Thai Curry with Pineapple and Shrimp when I was working in Chicago. I could not remember the name of the dish on the menu, but I did recall it had pineapple and coconut and shrimp and an online search brought me to your recipe. I am super happy to have found it and impressed at how well it works. I will be making this for years to come.
Before I moved to Thailand, I always made my curry with canned pineapple.Being brought up in Canada fresh pineapple wasn't always an option...I liked it in the curry as it seemed an oasis of sweetness in a sea of hot n spicy..and yes even canned pineapple on pizza lol
Brilliant tip about squeezing the liquid out of fresh or tinned so that the chunks can soak up the curry!! That’s why I subscribed! For the cooking school techniques !
I had most of the ingredients already (I eat lots of Korean, Japanese, and Vietnamese food) but after watching your videos I went and got all your recommendations! Got the same pastes and brands and stuff you got. Getting started now, I can't wait! Edit: danget, I forgot dried shrimp!!! Noooooo! I forget it every time lol.
made this and it was literally the best curry dish ive ever tried! i live in thailand and have tried all sorts of thai curries but never this! delicious!!
My kids and I loved it. I added some Thai brinjal and galangal along with the lemon leaves and fresh Thai basil in the end. I liked the flavour textures these added to the curry. One question - I added some gorgeous freshwater prawns and left them to cook for a minute as instructed. However the favours didn’t steep into the prawn and it tasted slightly removed from the gravy unlike the wonderful pineapple which was scrumptious. Any suggestions on how to do better by the prawns?
Hi Billie, Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
I add Thai red curry paste other ethnic dishes too. I add a teaspoon of it and add flavour. I added to my red lentil soup and some other dishes, very delicious.
Just tried it with yellow curry paste (no red one available) and added chicken meat besides prawn. My goodness, it was delicious! Oh yes, my pineapple was the sweet mini Thai kind. Great recipe!!
Super tasty and easy to prepare, thanks for the instructions. I've been looking for the special ingredient that defines this curry for a long time. Yummy
My dad always brings us perch but we've eaten it so much as pan seared so I decided to try it with this recipe. Holy sweet basil how good it was, thank you!
I decided to try to learn some of my favorite dishes I typically order when dining out or ordering in…I started with my absolute favorite Pineapple Curry 🥰 I picked this recipe and gathered all my ingredients, except for the ones I couldn’t find 😬(lime leaves and dried shrimp), and even added a couple of extra ingredients myself (extra veggies and agave instead of sugar). On step one the house was smelling delicious and I was getting excited for the end result lol. By time I finished my family was raving about it 🥰 they said it was definitely restaurant quality and would definitely request it again! I absolutely loved how easy it was to make and was shocked and proud of how gooooood I made it 🥰 I can’t wait to try more of these recipes! THANK YOU! 🙃❤️
For anyone wondering how I altered the recipe…the veggies I added were extra peppers (one half of red, yellow, and green peppers). I also threw in a half of onion, cherry tomatoes, and some ong choy (a recommendation from the cutest little Asian grandma I met in the produce section). Because I quadrupled the amount of veggies I made sure to double my liquids and seasonings to accommodate all the extras. I started to add brown sugar but decided to switch to agave and I would say it took approximately 2-3 tablespoons to get it to a taste I liked but this dish is highly customizable so you can easily adjust to your liking. I also substituted quinoa instead of rice. When I say it came out fantastic! I mean fantastic! I will keep trying to find my missing ingredients (the lime leaves and dried shrimp) but I don’t believe it took away from the awesomeness of this recipe without them. The only thing that would make me feel even better about my first attempt at making this is to have a person who makes this regularly give me the thumbs up lol 🙃💕
wow !! nice video !!! ill try this one for sure !!! side comment, listening to your voice is so relaxing and food looks mouth watering, so now ! im sooo relaxed with a watery mouth,, any way i love this video!!!!
Made this recipe to a T and it came out perfect. My first time making Thai curry. Thank you! I’ve got your crispy pork belly set for Sunday’s menu 💪🏻🙌🏻❤️
When it came to squeezing the pineapple chunks, instead of using my hands I put them in a kitchen towel and twisted it together and it left them all but completely dry. It worked so well for me.
Like the recipe a lot. I can't find fresh or frozen lime leaves so bought dried ones from Amazon. The next time I make this I'll soak them in boiling water for 10-20 minutes first. They didn't have a chance to release their fragrance and flavor simply by simmering the curry.
You don’t even know how obsessed with Thai cooking I have become ever since I discovered your channel! My birthday gift this year (next month) will be a pestle and mortar from Krok 😁
Thank you this looks great making it now using frozen pineapple as a substitute hope it works the red curry I have is pretty spicy 🌶️ luckily I have many of the ingredients on hand
Great great video!!! Aside from recipe, I love love your approach!! Great explanations as you work through the recipe steps, and the translation, keep it up, we learn as cook.
Hi Pai, Thank you so much.... Am going to cook this tomorrow... 7 May 2022, Saturday dinner... For Mothers' Day... Have prepared all ingredients (using pineapple... Not canned...) and ready to be cooked tomorrow... Plenty of thanks for your lovely sharing... Wishing you a Happy Mother's Day too... Pai... With warm regards and cheers, Pang - Singapore...
The pineapple has reached enlightenment and become one with everything 😀. Interesting take on Thai curry. I have so much home made paste in the freezer so must try this one. Thanks heaps.
Shrimp Red Curry! Yay....I'm making this dish for dinner tonight! I have my homemade red curry paste & shrimp in the freezer...and a pineapple on my counter right now! Thanks for sharing Pai....looks so so so...good!
Yay...👍I have curry paste, pineapple, & shrimp. What a great idea, I will have that for breakfast tmrw mrg! Thank you soooo much for the great idea. 💜💙💛 God bless & have a fantastic day tmrw.
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here (as per her note above). Click on "Show more" above to see how to contact her. Cheers! Adam
This recipe sounds very delicious and I'll check it out myself soon. The only thing I am wondering is if there shouldn't be fish sauce in this as well? Or does this not come along with a curry meal?
I have part of a leftover pineapple in the fridge so this is the perfect recipe for it. Thank you for the tip of pressing the pineapple!❤️ and I just purchased your book and I love it!
I just tried this recipe and it is so good! It was a little too spicy for our oldest. So I'll have to use less curry paste next time. But I love this recipe! Thank you from Germany
Pineapple on pizza is lovely. It complements salty toppings like ham or pepperoni very nicely. One of my mom's favorites is shrimp, onion and pineapple, but few places have shrimp as a topping. I would never get pineapple alone, though.
Love the dishes you choose bc they are really alot better than others. And I LOVE the Thai lemon grass Curry chicken.....my stores that carried it doesn't now even though I buy it out every time.
Yes, Hunny, a baby changes things! I'm right there with you! That, my friend, is why I will be making this very, very soon! My mouth is so watering! Thanks for simplifying things while being true to tradition. Yum, yum!
I love, LOVE this recipe and looking forward to making it. And, I signed up for Skillshare and am so excited and looking forward to the opportunity of learning new and interesting topics! Thanks Pailin!
HELLO LOVELY VIEWERS! Important Note:
I hope you enjoy this video! If you have any questions about this recipe be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there. I often add extra tips and notes not covered in the video.
If you still have questions you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching!
Awesome! What is the website?
@@84rossst Click SHOW MORE above for all the links associated with the video and site. Cheers! Adam
Enjoy it so much!
Thoughts on using Shrimp paste??
When I was in Thailand every table had amazing pickled chilies. Are you able to make a video on how to make them? I've been dying to have more.
I’ve been messing around with these curries for 17 years and your practical wisdom on what matters and what doesn’t is so spot on with my grueling trial and error experience. You are saving people so much time and heartbreak!!
Omg this was divine! Just tried it out today, I had some rendang paste lying around and I just used that instead of the curry paste and it turned out fantastic! And I did it in less than 30 mins
I've made this s a couple times now and my family loves it. It's the first curry dish I've made that actually tastes as good as a restaurant. Thank you! Also I made a vegetarian version for my daughter, leave out the shrimp and use tofu instead and use ground dried shiitake mushroom instead of the dried shrimp. And sub half soy and half rice vinegar for the fish sauce. I like the shrimp version slightly better but veggie version is really good.
Thanks, I was wondering how to make this a veggie version and then I read your comment!
Go to Vietnamese grocery store; they sell vegetarian fish sauce and it tastes very good too!
I did try putting pineapple in red curry before in a more sophisticated curry: gaeng phed ped yang, with Chinese roasted duck, pineapple, cherry tomatoes and lychee. I really like the way things turn out because the light tart of pineapple balance the rich and creamy of curry perfectly well.
It's Feb 2022 and I am still falling back on this video to make this dish. It has become a request staple in our dinners. Thank you
What kind of rice you use for this dish ? Thanks 🙏
I made this for dinner last night with chicken thigh as the protein instead of shrimp. This was soo good and yes the perfect balance of tart, spicy, and a little sweet. Thank you Pai！
This recipe is brilliant especially the tip with squishing the pineapple before adding, which I myself would never have thought of. It looks delicious! Kob khun krub, Khun Pailin! 🙏😊
She always thinks of everything. That's what I love about her.
@@suchartboontid2560 I try :) Thank you!
It makes such a difference! Thank you!
I think it would be a little more elegant to use the juice from the pineapple and then thicken it with a little bit of starch. This gives you a wonderfully homogeneous result, because the oil on top is often disturbing, especially when you are with people who don't want a lot of spiciness. I totally understand that with a Cafe de Paris sauce, for example, you play with the oil on top, but with a Thai curry I think the taste of the oil is too extreme (maybe only for western people)
ชอบและติดตามช่องของคุณมานานแล้ว ชอบที่ทำอาหารแบบไทยจริงๆ เวลาแฟนอยากทำอาหารไทยด้วยตัวเอง แฟนเราจะเปิดดูจากช่องของคุณตลอด บางครั้งเราก็ได้ไอเดียวัตถุดิบจากช่องของคุณด้วย ... ขอบคุณค่ะ
Just discovered your video for Pad Thai, & then this ! Have saved both. Such excellent , clear, tuition !
My aunt is khmer and Thai! She made me for this other day I love the taste! I love ur video!
Can't wait to make this one!! I've never cooked with pineapple, but now I'm excited to give it a try 😻
I made this tonight. Fantastic! Grabbed most of the ingredients from my nearest Asian Grocery. Very simple to prepare. I really enjoyed it, and will make it for friends and family soon.
Will try to cook this soon... Thank you so so much... Love this... Just by watching....!
Tried it. Smell and taste amazing. Initially I added a teaspoon of tamarind paste coz it already taste sour. When I tried adding more it taste amazing. Same with the fish sauce. Thanks
Thanks for the tip of cooking the seafood with the residual heat of the curry! Made a Japanese seafood curry using this method today.
Quick reference:
Prep
2 Tbsp dried shrimp (ground)
398 mL pineapple chunks in juice (squeezed)
Cook:
1/2 cup coconut milk to reduce
4-5 Tbsp Red Curry Paste (to taste)
Fry
1 cup coconut milk
7-8 Kaffir Lime Leaf
Crushed Pineapple
Simmer
1-2 Tbsp fish sauce (to taste)
2-3 Tsp palm sugar (to taste)
2-3 Tsp tamarind (to taste)
After taste test
Half Red Bell Pepper (sliced)
350 gram shrimp (or your protein choice)
Enjoy!
Ps. Love the channel and bought your cookbook! Thanks for all the good recipes and awesome production of the videos :)
Edit: modified sugar and tamarind to Tsp (Thanks for catching that!)
Thanks so much! Just noticed a few mistakes in your quick reference. The measurements for the sugar and tamarind are actually in teaspoons not Tablespoons.
Finally another curry recipe ❤️
Thank you so much for this recipe. It is a favorite. I made it first last winter, and I have made it several times since that first time.
The recipe is very easy to follow, and the meal comes together quickly. I gathered the ingredients from my local Asian grocery including the tamarind. I followed your instructions to make my own concentrate and I use shrimp stock since I have that on hand. After watching a few of your videos, including tips on curries, coconut milk and other ingredients, I feel like I am competent to shop for ingredients and try any of your recipes. Thank you for making everything so easy.
I first tried Thai Curry with Pineapple and Shrimp when I was working in Chicago. I could not remember the name of the dish on the menu, but I did recall it had pineapple and coconut and shrimp and an online search brought me to your recipe. I am super happy to have found it and impressed at how well it works. I will be making this for years to come.
My 2 year old loves this as much as I do!! Thank you for the great idea for a Friday night dinner... and Saturday lunch
You are great !!!! I'm a huge fan...We love your recipes in Paris...Merci
Before I moved to Thailand, I always made my curry with canned pineapple.Being brought up in Canada fresh pineapple wasn't always an option...I liked it in the curry as it seemed an oasis of sweetness in a sea of hot n spicy..and yes even canned pineapple on pizza lol
Brilliant tip about squeezing the liquid out of fresh or tinned so that the chunks can soak up the curry!!
That’s why I subscribed! For the cooking school techniques !
Look delicious food cooking video, nice Thai Pineapple Curry recipe, thanks for sharing to us such awesome taste
I made this today and the wife absolutely loved it! Thank you for sharing the recipe and method.
I have never tried pineapple curry, but this look wonderful to pass out. I will cook this recipe. Hello from Lex Kentucky
I had most of the ingredients already (I eat lots of Korean, Japanese, and Vietnamese food) but after watching your videos I went and got all your recommendations! Got the same pastes and brands and stuff you got. Getting started now, I can't wait!
Edit: danget, I forgot dried shrimp!!! Noooooo! I forget it every time lol.
I just made it for dinner with fresh pineapple of local production. It was delicious. Thanks for sharing! Regards from La Gomera, Canary Islands
made this and it was literally the best curry dish ive ever tried! i live in thailand and have tried all sorts of thai curries but never this! delicious!!
My kids and I loved it. I added some Thai brinjal and galangal along with the lemon leaves and fresh Thai basil in the end. I liked the flavour textures these added to the curry. One question - I added some gorgeous freshwater prawns and left them to cook for a minute as instructed. However the favours didn’t steep into the prawn and it tasted slightly removed from the gravy unlike the wonderful pineapple which was scrumptious. Any suggestions on how to do better by the prawns?
Hi Billie, Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
i made this tonight, my family loves it, thanks Pailin for this tasty and easy recipe.
I add Thai red curry paste other ethnic dishes too. I add a teaspoon of it and add flavour. I added to my red lentil soup and some other dishes, very delicious.
Just tried it with yellow curry paste (no red one available) and added chicken meat besides prawn. My goodness, it was delicious! Oh yes, my pineapple was the sweet mini Thai kind. Great recipe!!
Super tasty and easy to prepare, thanks for the instructions.
I've been looking for the special ingredient that defines this curry for a long time. Yummy
My dad always brings us perch but we've eaten it so much as pan seared so I decided to try it with this recipe.
Holy sweet basil how good it was, thank you!
Loved your squeezing tip on the pineapple so the curry can be absorbed. Thank you for your service and video.
Looks delicious. I'll have to give it a try.... with hot steamed rice. Yummy!
I used mackerel and fresh pineapple - great taste 😄
My favorite part of your videos are the sound effects you make. Thumbs up 👍
omg, i am SO excited to make! haven’t had pineapple curry in forever. ThankYou so much for another amazing video! you’re the best 😊
Different Curry here in the Philippines. But it looks good and delicious. I will try to make this. God bless! 😇
Great dish. I love to use a fresh pineapple and serve the dish in the one half of the carved out pineapple
Thanks for your new receipe! I really do love your content.
I was thinking about doing some curry with shrimps and luckly found your video, thanks a lot for the recipe!
I decided to try to learn some of my favorite dishes I typically order when dining out or ordering in…I started with my absolute favorite Pineapple Curry 🥰 I picked this recipe and gathered all my ingredients, except for the ones I couldn’t find 😬(lime leaves and dried shrimp), and even added a couple of extra ingredients myself (extra veggies and agave instead of sugar). On step one the house was smelling delicious and I was getting excited for the end result lol. By time I finished my family was raving about it 🥰 they said it was definitely restaurant quality and would definitely request it again! I absolutely loved how easy it was to make and was shocked and proud of how gooooood I made it 🥰 I can’t wait to try more of these recipes! THANK YOU! 🙃❤️
For anyone wondering how I altered the recipe…the veggies I added were extra peppers (one half of red, yellow, and green peppers). I also threw in a half of onion, cherry tomatoes, and some ong choy (a recommendation from the cutest little Asian grandma I met in the produce section). Because I quadrupled the amount of veggies I made sure to double my liquids and seasonings to accommodate all the extras. I started to add brown sugar but decided to switch to agave and I would say it took approximately 2-3 tablespoons to get it to a taste I liked but this dish is highly customizable so you can easily adjust to your liking. I also substituted quinoa instead of rice. When I say it came out fantastic! I mean fantastic! I will keep trying to find my missing ingredients (the lime leaves and dried shrimp) but I don’t believe it took away from the awesomeness of this recipe without them. The only thing that would make me feel even better about my first attempt at making this is to have a person who makes this regularly give me the thumbs up lol 🙃💕
I would love to watch all your videos you are so good and love your recipes thank you
I've made this a few times now. Thanks for this recipe. it's so delicious and easy to make!
wow !! nice video !!! ill try this one for sure !!! side comment, listening to your voice is so relaxing and food looks mouth watering, so now ! im sooo relaxed with a watery mouth,, any way i love this video!!!!
I made this tonight, turned out amazing. Thank you for sharing :)
I made this with previously frozen tofu (makes the tofu more chewy)- I am vegan, so did not add the powdered shrimp, and it was delicious.
Pineapple curry is amazing, the contrast in flavor is delightful.
Hi Pailin, im watching you ftm Malaysia. I love anything Thai and pineapples. Thank you for the recipe🤗🤗🤗 pls be safe.
I had this kind of curry in Catuchak market... It was so good.
I'll try to make my own after this!
Made this recipe to a T and it came out perfect. My first time making Thai curry. Thank you! I’ve got your crispy pork belly set for Sunday’s menu 💪🏻🙌🏻❤️
Love your recipes easy and test very good
So easy to follow with very clear instructions. I have been looking for a curry shrimp recipe like this for a few years now.
When it came to squeezing the pineapple chunks, instead of using my hands I put them in a kitchen towel and twisted it together and it left them all but completely dry. It worked so well for me.
I love Thai food and always like to see the way you talk 👍👍
Like the recipe a lot. I can't find fresh or frozen lime leaves so bought dried ones from Amazon. The next time I make this I'll soak them in boiling water for 10-20 minutes first. They didn't have a chance to release their fragrance and flavor simply by simmering the curry.
You don’t even know how obsessed with Thai cooking I have become ever since I discovered your channel!
My birthday gift this year (next month) will be a pestle and mortar from Krok 😁
Hands down best Thai recipes ever!
Just love your videos even though I don't cook. Your videos always make me hungry:)
It looks delicious. In this world, love and food should not be let down.
โอโหหหห เหมือนรู้ใจเลยครับ กำลังรอ recipe นี้อยู่เลย 😍 อยากให้ลองทำเมนู "ต้มกะทิ" ด้วยครับ 😋
Thank you this looks great making it now using frozen pineapple as a substitute hope it works the red curry I have is pretty spicy 🌶️ luckily I have many of the ingredients on hand
Great great video!!! Aside from recipe, I love love your approach!! Great explanations as you work through the recipe steps, and the translation, keep it up, we learn as cook.
ผมเป็นคนไทย ผมฝึกภาษา(ภาษาชัดเจนมาก)และ ชื่นชอบการทำอาหารอยู่แล้ว ขอบคุณ มากๆนะครับ
I have been living in Thailand for 6 yrs now, and I love their food.
I got Mae Ploy and Keffir lime leaves today and made red pineapple curry that is to die for!❤😊
Where did you find kafir like leaves?
You are so likable!! Thank you!!
Gang Kua has become my favorite curry during lockdown takeout times
I just ate, and now I'm hungry again! Good thing I learned a LOT from you, whew!
Thank you for this. I have seen trying to find a good pineapple curry. Love your channel!
Hi Pai, Thank you so much.... Am going to cook this tomorrow... 7 May 2022, Saturday dinner... For Mothers' Day... Have prepared all ingredients (using pineapple... Not canned...) and ready to be cooked tomorrow... Plenty of thanks for your lovely sharing... Wishing you a Happy Mother's Day too... Pai... With warm regards and cheers, Pang - Singapore...
The pineapple has reached enlightenment and become one with everything 😀. Interesting take on Thai curry. I have so much home made paste in the freezer so must try this one. Thanks heaps.
Shrimp Red Curry! Yay....I'm making this dish for dinner tonight! I have my homemade red curry paste & shrimp in the freezer...and a pineapple on my counter right now! Thanks for sharing Pai....looks so so so...good!
Just made this! So simple and easy. Delicious!
Yay...👍I have curry paste, pineapple, & shrimp. What a great idea, I will have that for breakfast tmrw mrg! Thank you soooo much for the great idea. 💜💙💛 God bless & have a fantastic day tmrw.
Its my first time know abaout pineapple curry. Good job
Hi Pailin, thanks for another great recipe to try. Do you you know of any Thai recipes that do well in a slow cooker?
Hi! I think you're going to have to ask her that one directly as she doesn't see the comments on here (as per her note above). Click on "Show more" above to see how to contact her. Cheers! Adam
Pai everything you cook for us looks sooooooooo good!!!! ♥
Loved the recipe. Can you please tell substitute ingredients for vegetarian version.
do not use shrimps, only use pineapple, red and green bell peppers and sliced shallot
Love this with the mussels is best
Yum! 😋 I haven't made curry in awhile and my curry came out really good. Thank you for the tip. So helpful. I love watching your show.
This recipe sounds very delicious and I'll check it out myself soon. The only thing I am wondering is if there shouldn't be fish sauce in this as well? Or does this not come along with a curry meal?
looking great! i am having trouble finding curry paste. do you have a photo of the curry paste can/jar?
Google image "Maeploy curry paste"
I have part of a leftover pineapple in the fridge so this is the perfect recipe for it. Thank you for the tip of pressing the pineapple!❤️ and I just purchased your book and I love it!
I just tried this recipe and it is so good!
It was a little too spicy for our oldest. So I'll have to use less curry paste next time. But I love this recipe!
Thank you from Germany
Absolutely love love your videos Sis! You make cooking look so easy! Thank you for sharing!
It was so good, I could hear my taste buds purr.
I made this yesterday. Love love love it!!!
I love curry, especially red curry! Thank you for sharing another amazing dish. I’m with you, I’m not a fan of pineapple pizza.
Just prepared it and it was tasty
My Aunty used to also cook this with sourish Rambutans, instead of Pineapple. It was so Delicious!!!!
Pineapple on pizza is lovely. It complements salty toppings like ham or pepperoni very nicely. One of my mom's favorites is shrimp, onion and pineapple, but few places have shrimp as a topping. I would never get pineapple alone, though.
My next recipes .. I'm tired of chicken red n green curry lol. But I still loves curries.....
YUM!! Going to have to try this sometime.
Should try this curry recipe, usually made shrimp and pineapple with spicy turmeric curry...
Thanks for the another idea, Pailin...
Love the dishes you choose bc they are really alot better than others. And I LOVE the Thai lemon grass Curry chicken.....my stores that carried it doesn't now even though I buy it out every time.
Yes, Hunny, a baby changes things! I'm right there with you! That, my friend, is why I will be making this very, very soon! My mouth is so watering! Thanks for simplifying things while being true to tradition. Yum, yum!
I love, LOVE this recipe and looking forward to making it. And, I signed up for Skillshare and am so excited and looking forward to the opportunity of learning new and interesting topics! Thanks Pailin!