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
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.
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！
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!
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)
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
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.
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 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 🙃💕
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
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.
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!!
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 💪🏻🙌🏻❤️
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!!
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 !
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
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 😁
@@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…
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!
Hi Adam here - and I think she'd say just leave it out, but if you want to ask her that one directly rather that put it out to the community (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 all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
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
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.
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.
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?
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.
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
Hi Michael! 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). So click on "Show more" above to see how to contact her. Cheers! Adam
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!
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!!!!
Hi 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
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 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.
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
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...
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!
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
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.
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.
ชอบและติดตามช่องของคุณมานานแล้ว ชอบที่ทำอาหารแบบไทยจริงๆ เวลาแฟนอยากทำอาหารไทยด้วยตัวเอง แฟนเราจะเปิดดูจากช่องของคุณตลอด บางครั้งเราก็ได้ไอเดียวัตถุดิบจากช่องของคุณด้วย ... ขอบคุณค่ะ
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！
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!
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 🙏
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 😻
Just discovered your video for Pad Thai, & then this ! Have saved both. Such excellent , clear, tuition !
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
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.
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 used mackerel and fresh pineapple - great taste 😄
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 🙃💕
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
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 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.
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 2 year old loves this as much as I do!! Thank you for the great idea for a Friday night dinner... and Saturday lunch
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 💪🏻🙌🏻❤️
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!!
Thanks for the tip of cooking the seafood with the residual heat of the curry! Made a Japanese seafood curry using this method today.
Look delicious food cooking video, nice Thai Pineapple Curry recipe, thanks for sharing to us such awesome taste
Finally another curry recipe ❤️
โอโหหหห เหมือนรู้ใจเลยครับ กำลังรอ recipe นี้อยู่เลย 😍 อยากให้ลองทำเมนู "ต้มกะทิ" ด้วยครับ 😋
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 made this today and the wife absolutely loved it! Thank you for sharing the recipe and method.
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 have never tried pineapple curry, but this look wonderful to pass out. I will cook this recipe. Hello from Lex Kentucky
My favorite part of your videos are the sound effects you make. Thumbs up 👍
I love Thai food and always like to see the way you talk 👍👍
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 😊
ผมเป็นคนไทย ผมฝึกภาษา(ภาษาชัดเจนมาก)และ ชื่นชอบการทำอาหารอยู่แล้ว ขอบคุณ มากๆนะครับ
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!
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…
I just made it for dinner with fresh pineapple of local production. It was delicious. Thanks for sharing! Regards from La Gomera, Canary Islands
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 made this tonight, my family loves it, thanks Pailin for this tasty and easy recipe.
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?
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
Great dish. I love to use a fresh pineapple and serve the dish in the one half of the carved out pineapple
Will try to cook this soon... Thank you so so much... Love this... Just by watching....!
Different Curry here in the Philippines. But it looks good and delicious. I will try to make this. God bless! 😇
I love thai food and curry but can't use the red thai curry sauce anymore because of a garlic sensitivity. do you have any suggestions?
Hi Adam here - and I think she'd say just leave it out, but if you want to ask her that one directly rather that put it out to the community (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 all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
I've made this a few times now. Thanks for this recipe. it's so delicious and easy to make!
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
So easy to follow with very clear instructions. I have been looking for a curry shrimp recipe like this for a few years now.
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.
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 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.
It looks delicious. In this world, love and food should not be let down.
I have been living in Thailand for 6 yrs now, and I love their food.
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?
Pineapple curry is amazing, the contrast in flavor is delightful.
I had this kind of curry in Catuchak market... It was so good.
I'll try to make my own after this!
You are great !!!! I'm a huge fan...We love your recipes in Paris...Merci
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.
Hello Pailin, a question if you dont mind - what is the percentage of actual coconut in your Coconut Milk that you usually add?
She always uses this one kit.co/hotthaikitchen/ingredients-i-use/604087-aroy-d-100-coconut-m - so is 100% Cheers! Adam
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
In what types of curry would you add tamarind? Only in seafood? Only in red curry? Thank you
Hi Michael! 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). So click on "Show more" above to see how to contact her. Cheers! Adam
I made this tonight, turned out amazing. Thank you for sharing :)
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.
Loved your squeezing tip on the pineapple so the curry can be absorbed. Thank you for your service and video.
Just love your videos even though I don't cook. Your videos always make me hungry:)
Looks delicious. I'll have to give it a try.... with hot steamed rice. Yummy!
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!
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!!!!
Gang Kua has become my favorite curry during lockdown takeout times
Thanks for your new receipe! I really do love your content.
Hello! This looks delicious. Will this also work for duck curry?
Hi 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 few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
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 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 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 just ate, and now I'm hungry again! Good thing I learned a LOT from you, whew!
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!!!! ♥
Thank you for this. I have seen trying to find a good pineapple curry. Love your channel!
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.
Where do you buy the tamarind in the lower mainland krub? And same question for the frozen durian you shared on IG recently krub.
T&T, but many other Asian groceries have them too.
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.
Its my first time know abaout pineapple curry. Good job
Hey Pailin, would you recommend using any other fruits for this curry? I'm tempted to try lychee (the canned ones are mostly in syrup though)
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
@@adamthehtkminion6750 Thanks Adam!
@@TF_NowWithExtraCharacters Any time! :) Adam
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.
Nothing is better than Thai Pineapple Curry with rice.
My next recipes .. I'm tired of chicken red n green curry lol. But I still loves curries.....
Just made this! So simple and easy. Delicious!
I made this yesterday. Love love love it!!!
Awesome video! What a great tip, adjusting the seasoning before adding the shrimp! 😊
OMG I'VE JUST MADE THIS DISH FOR LUNCH EARLIER!!! SO GOOOD 😂😂😂
i just tried this recipe today, it was def a acquired taste. too intense for my liking
Can we leave out the shrimp (which I can't eat) and use chicken? My local takeaway has something similar and always wondered how to cook it
I like it with chicken too!
Of course, substitute your own meat.🤗👍
I don't have dried shrimp. Would ground Bonito flakes work?
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...
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!