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 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'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 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)
You are such a good teacher! What a delicious curry. I love the first step of reducing some coconut milk with the curry sauce, effectively turning the coconut milk into the oil, is genius!! I love learning these new, to me, techniques. 😊
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.
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
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 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.
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
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.
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 !
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!!
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!
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 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!
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.
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 😁
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!
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 💪🏻🙌🏻❤️
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!!
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!
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!!!!
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
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.
Ive tried this once before with my thai chef workmate it was WOW. Im amazed cause I never thought of Pineapple in a Curry. Was so good. I miss working with em, Fck Covid.
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.
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.
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.
I’ve been over here just hoping and praying for weeks that you’d post a pineapple curry recipe, I’m up to my ears in canned pineapple and have been craving it like crazy. I’m so excited to make this!
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...
@@mehreenaahmad2442 Mehreena, I love the little hats and headbands that she always wears. She’s got a great personality. Actually, all the ladies Ayush mentioned are equally fabulous… I would spend a day with any of them cooking. Did you Seongkyoung’s video a few months ago? She’s no longer doing meat based recipes.. strictly plant based. Her video was really thoughtful…
Ok so today was my first time cooking thai - I was not disappointed. I did not blend shrimps, used dry leaves(they are hard to find in Germany) and a western curry paste but still the dish tastes incredible! It's easy to make and so different from anything I've ever made.
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 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.
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
I’m trying this recipe tonight. I appreciate the tinned pineapple, as we’re on a budget. Regarding the dried shrimp, I couldn’t find that where I live. Would it work with shrimp paste? I happen to have a tub of that in the fridge that I bought for a recipe a while back and haven’t used since 🤦🏼♀️ could I maybe put a tsp of that in with the coconut milk...? Thanks for this recipe. It seems easy and budget-friendly enough, and gives me something else to cook than the usual stuff 😊
I have to tell you, this was a huge success in our family. My husband, who is Asian, said it was better than the ones you get in a restaurant, and couldn’t quite believe I had cooked it. So it’s safe to say, it works with shrimp paste 😄
I had pineapple curry in Bangkok at Iconsiam in December 2019 and it is sooooooooooooooooooooooooo good. I'm glad you posted this recipe. I can't wait to get back home to Thailand and cook this at home. Thank you Pailin!
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.
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!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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 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'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 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！
ชอบและติดตามช่องของคุณมานานแล้ว ชอบที่ทำอาหารแบบไทยจริงๆ เวลาแฟนอยากทำอาหารไทยด้วยตัวเอง แฟนเราจะเปิดดูจากช่องของคุณตลอด บางครั้งเราก็ได้ไอเดียวัตถุดิบจากช่องของคุณด้วย ... ขอบคุณค่ะ
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)
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 🙏
You are such a good teacher! What a delicious curry. I love the first step of reducing some coconut milk with the curry sauce, effectively turning the coconut milk into the oil, is genius!! I love learning these new, to me, techniques. 😊
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.
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
My aunt is khmer and Thai! She made me for this other day I love the taste! I love ur video!
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 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.
Just discovered your video for Pad Thai, & then this ! Have saved both. Such excellent , clear, tuition !
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
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
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.
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 !
Finally another curry recipe ❤️
ผมเป็นคนไทย ผมฝึกภาษา(ภาษาชัดเจนมาก)และ ชื่นชอบการทำอาหารอยู่แล้ว ขอบคุณ มากๆนะครับ
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!!
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!
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 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!
Look delicious food cooking video, nice Thai Pineapple Curry recipe, thanks for sharing to us such awesome taste
I just made it for dinner with fresh pineapple of local production. It was delicious. Thanks for sharing! Regards from La Gomera, Canary Islands
โอโหหหห เหมือนรู้ใจเลยครับ กำลังรอ recipe นี้อยู่เลย 😍 อยากให้ลองทำเมนู "ต้มกะทิ" ด้วยครับ 😋
I made this today and the wife absolutely loved it! Thank you for sharing the recipe and method.
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.
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!
Thanks for adding actual captions
Hi Jim! We don't actually, that's RUclips's doing (and sometimes the captions are pretty funny :)) Welcome regardless! :) Adam
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!
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 💪🏻🙌🏻❤️
I have never tried pineapple curry, but this look wonderful to pass out. I will cook this recipe. Hello from Lex Kentucky
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!!
I used mackerel and fresh pineapple - great taste 😄
Thanks for the tip of cooking the seafood with the residual heat of the curry! Made a Japanese seafood curry using this method today.
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 😊
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.
I have been living in Thailand for 6 yrs now, and I love their food.
i made this tonight, my family loves it, thanks Pailin for this tasty and easy recipe.
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!
It looks delicious. In this world, love and food should not be let down.
Will try to cook this soon... Thank you so so much... Love this... Just by watching....!
You are great !!!! I'm a huge fan...We love your recipes in Paris...Merci
Just love your videos even though I don't cook. Your videos always make me hungry:)
Nothing is better than Thai Pineapple Curry with rice.
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!!!!
Pineapple curry is amazing, the contrast in flavor is delightful.
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?
I like Pai’s new mommy attitude.
Totally agree 👏🏼
So easy to follow with very clear instructions. I have been looking for a curry shrimp recipe like this for a few years now.
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 favorite part of your videos are the sound effects you make. Thumbs up 👍
It was so good, I could hear my taste buds purr.
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.
Ive tried this once before with my thai chef workmate it was WOW. Im amazed cause I never thought of Pineapple in a Curry. Was so good. I miss working with em, Fck Covid.
I just ate, and now I'm hungry again! Good thing I learned a LOT from you, whew!
Great dish. I love to use a fresh pineapple and serve the dish in the one half of the carved out pineapple
Loved your squeezing tip on the pineapple so the curry can be absorbed. Thank you for your service and video.
My Aunty used to also cook this with sourish Rambutans, instead of Pineapple. It was so Delicious!!!!
I've made this a few times now. Thanks for this recipe. it's so delicious and easy to make!
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.
Different Curry here in the Philippines. But it looks good and delicious. I will try to make this. God bless! 😇
I drooled over the curry
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.
I made this tonight, turned out amazing. Thank you for sharing :)
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.
Looks delicious. I'll have to give it a try.... with hot steamed rice. Yummy!
I’ve been over here just hoping and praying for weeks that you’d post a pineapple curry recipe, I’m up to my ears in canned pineapple and have been craving it like crazy. I’m so excited to make this!
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...
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.
I love Thai food and always like to see the way you talk 👍👍
Maangchi, Pailin, Nami and Seongkyoung are my most favorite Asian Ladies Cooking.
Maangchi is so cute
Same
@@mehreenaahmad2442 Mehreena, I love the little hats and headbands that she always wears. She’s got a great personality. Actually, all the ladies Ayush mentioned are equally fabulous… I would spend a day with any of them cooking. Did you Seongkyoung’s video a few months ago? She’s no longer doing meat based recipes.. strictly plant based. Her video was really thoughtful…
Ok so today was my first time cooking thai - I was not disappointed. I did not blend shrimps, used dry leaves(they are hard to find in Germany) and a western curry paste but still the dish tastes incredible! It's easy to make and so different from anything I've ever made.
I had this kind of curry in Catuchak market... It was so good.
I'll try to make my own after this!
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 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.
ผมผ่านชีวิตมานานมากแล้ว
ยังไม่เคยเห็นผู้เชี่ยวชาญที่สมบูรณ์แบบเท่ากับคุณไพลินสักคน
แต่สิ่งที่ผมได้รับจากคุณไพลิน คือความรู้ทางด้านภาษาอังกฤษครับ
ขอบคุณอีกครั้งครับ..........
Thanks for your new receipe! I really do love your content.
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
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
Squeezing the pineapple tips is very smart,looks so delicious aswell! Thanks for sharing this mouth watering recipe. :D
Its my first time know abaout pineapple curry. Good job
I was thinking about doing some curry with shrimps and luckly found your video, thanks a lot for the recipe!
Hi Pailin, im watching you ftm Malaysia. I love anything Thai and pineapples. Thank you for the recipe🤗🤗🤗 pls be safe.
OMG I'VE JUST MADE THIS DISH FOR LUNCH EARLIER!!! SO GOOOD 😂😂😂
I’m trying this recipe tonight. I appreciate the tinned pineapple, as we’re on a budget. Regarding the dried shrimp, I couldn’t find that where I live. Would it work with shrimp paste? I happen to have a tub of that in the fridge that I bought for a recipe a while back and haven’t used since 🤦🏼♀️ could I maybe put a tsp of that in with the coconut milk...?
Thanks for this recipe. It seems easy and budget-friendly enough, and gives me something else to cook than the usual stuff 😊
I have to tell you, this was a huge success in our family. My husband, who is Asian, said it was better than the ones you get in a restaurant, and couldn’t quite believe I had cooked it. So it’s safe to say, it works with shrimp paste 😄
I had pineapple curry in Bangkok at Iconsiam in December 2019 and it is sooooooooooooooooooooooooo good. I'm glad you posted this recipe. I can't wait to get back home to Thailand and cook this at home. Thank you Pailin!
You are so likable!! Thank you!!
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.
Thank you for sharing Pai! watching from cambodia 🇰🇭!
Thanks, I have a can of pineapple in the cupboard and now I know what to do with it!
Awesome video! What a great tip, adjusting the seasoning before adding the shrimp! 😊
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!