Festive Prawn and Pineapple Curry
A vibrant Thai curry loaded with succulent prawns and sweet pineapple chunks, simmered in a silky coconut broth infused with red curry paste and fragrant Thai basil. This restaurant-quality dish comes together quickly and serves as an impressive weeknight dinner or special occasion meal. The natural sweetness of the pineapple balances the heat of the curry paste, creating a harmonious flavor profile that's both comforting and elegant.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1.5 cups per serving)
Steps
Before you start
- Pat prawns dry with paper towels for better searing
- Have all ingredients prepped and within arm's reach—this curry comes together fast
- If using fresh pineapple, cut into 1-inch chunks (about 2 cups); canned works too if drained well
- Thai basil is essential for authenticity, but regular basil can substitute
Bloom the curry paste
- Heat 2 tbsp (30 ml) vegetable oil in a large 12-inch skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add 3 tbsp (45 g) red curry paste and stir constantly for 1–2 minutes.
- The paste will deepen in color and become fragrant.
- This step releases the spice flavors and prevents the paste from tasting raw.
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Ready when: Paste darkens slightly and is very fragrant
Tip: Stir constantly to avoid scorching the paste, which tastes bitter
Build the coconut base
- Reduce heat to medium.
- Pour in 1 can (13.5 fl oz / 400 ml) full-fat coconut milk (shaken first to blend the cream and liquid evenly), 1 tbsp (15 ml) fish sauce, and 1 tsp (5 g) palm sugar.
- Stir well to combine and dissolve any curry paste clumps.
- Bring to a gentle simmer, stirring occasionally, for 2–3 minutes.
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Ready when: Liquid simmers gently with small bubbles breaking the surface; no large rolling bubbles
Tip: Do not boil vigorously or the coconut milk may break (separate). A gentle simmer keeps the curry silky
Add pineapple and check seasoning
- Add 2 cups (320 g) pineapple chunks to the simmering broth.
- Stir gently and cook for 2 minutes to warm the fruit and let its juice blend into the sauce.
- Taste the broth: it should be balanced between salty (fish sauce), sweet (pineapple and sugar), and spicy (curry paste).
- Add 1 tbsp (15 ml) fresh lime juice and adjust salt or fish sauce by small pinches if needed.
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Ready when: Pineapple is warmed through and broth tastes well-balanced
Tip: Taste as you season—fish sauce is potent, so add a little at a time. Lime brightens the whole dish
Sear the prawns
- Increase heat to medium-high.
- Add 1.5 lb (680 g) patted-dry large prawns directly to the simmering broth in a single layer if possible.
- Let them cook undisturbed for 2 minutes so they develop a light color on the bottom.
- Stir and cook for another 2–3 minutes until all prawns are opaque pink throughout and curled slightly.
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Ready when: Prawns are opaque pink throughout, no translucent gray, and curl into a C-shape
Tip: Do not overcook—overcooked prawns become rubbery. They finish cooking fast once the broth bubbles, so watch closely
Finish with aromatics and herbs
- Turn off the heat.
- Tear in 0.5 cup (12 g) fresh Thai basil leaves and gently stir to distribute.
- If using, add 1 thinly sliced fresh red chili (seeds removed if you prefer less heat) and 2 scallions cut into 1-inch pieces.
- Let sit for 1 minute so the basil wilts slightly but remains vibrant green.
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Ready when: Basil is barely wilted but still bright green; aromatics are fragrant
Tip: Add basil off the heat to preserve its delicate flavor and color—boiling darkens and deadens it
Serve
- Ladle the curry into shallow bowls, ensuring each serving gets prawns, pineapple, and plenty of creamy coconut broth.
- Serve immediately, preferably with steamed jasmine rice or rice noodles on the side to soak up the sauce.
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Tip: Serve right away while the curry is hot and the basil is at its peak
Good to know
Tips
- Pat prawns completely dry before adding to the pan—moisture prevents them from developing color and can cause spattering.
- Red curry paste varies in heat between brands. Start with 3 tbsp (45 g) and taste, then add ½ tbsp (8 g) more if you prefer more spice.
- Coconut milk must be full-fat and well-shaken before use. Lite coconut milk will not yield the same rich, silky texture.
- This curry is fast—the entire recipe takes just 27 minutes. Read the full recipe and prep all ingredients before you start cooking so you're not scrambling mid-recipe.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat, stirring often, until warmed through (2–3 minutes). Do not boil. The curry does not freeze well because the prawns become tough and the basil loses flavor when thawed.
Substitutions
- fresh Thai basil leaves → Regular fresh basil or cilantro. Thai basil has a slightly anise-like, more complex flavor, but fresh basil or cilantro will give a pleasant herbaceous finish. Add in similar amounts.
- fresh pineapple chunks (or canned, drained) → Canned pineapple chunks in their own juice (drained). Canned pineapple works equally well and is convenient year-round. Drain thoroughly to avoid excess liquid, which can make the curry too thin.
- fish sauce → Soy sauce or tamari (in equal amount). Use 1 tbsp (15 ml) soy sauce for a less funky depth. The curry will be milder but still delicious. Adjust for saltiness as soy is less pungent than fish sauce.
- palm sugar or brown sugar → Brown sugar or honey. Use 1 tsp (5 g) brown sugar or ¾ tsp (5 ml) honey to balance sweetness. Honey may make the curry taste slightly more caramel-forward.
